Sesame Ginger Seared Tilapia Cakes
 
Prep Time
Cook Time
Total Time
 
Light and healthy with asian-inspired flavors, these fish cakes offer an inexpensive but delightful meal, perfect for lunch or dinner.
Author:
Makes: 10
Ingredients
  • 1 pound tilapia fillets
  • 1 teaspoon dried rosemary
  • Salt
  • Pepper
  • ½ red bell pepper
  • 4 scallions
  • 2 large cloves of garlic
  • 2 tablespoons fresh grated ginger
  • 1 teaspoon crushed red pepper flakes
  • 1 lime, zest and juice
  • 1 tablespoon sesame oil
  • ⅓ cup plain breadcrumbs
  • 2 egg whites
  • ¼ cup grated parmesan cheese
  • 4 tablespoons canola oil
  • All purpose flour, for dredging
Instructions
  1. Preheat a cast iron (or other heavy bottom skillet) with 1-2 tablespoons of canola oil. Rinse your tilapia and pat it dry. Season your tilapia with salt, pepper and rosemary (on both sides!) and sear over medium-high heat on both sides until cooked through fully. When the fish is cooked through, take your spatula and gently flake it apart.
  2. Mince scallions, red pepper and garlic, then add them to the tilapia along with the ginger, sesame oil, and lime juice and zest. Stir together and cook for another 3-4 minutes until all the flavors are combined. Taste, and adjust seasonings as needed. Scrape tilapia mixture into a large bowl to cool, about 10 minutes.
  3. When the tilapia is cool, add in the egg whites, parmesan, and breadcrumbs. Mix well, until everything is evenly distributed. Add flour (about ¼ cup) to a small dish for dredging the tilapia cakes. This will give them a nice crispy exterior without adding more breadcrumbs and deep frying.
  4. Use a ¼ cup measure to scoop some of the tilapia mixture into your hand. Form flattened rounds and dust each side in flour. Place on a sheet of parchment paper to keep until all the cakes are ready.
  5. Heat 2 tablespoons of canola oil in the same skillet (make sure it's scraped out well before you reuse it!). When the oil is hot, very carefully place 4-6 cakes into the pot (don't overcrowd the pan) and sear for about 2 minutes on each side until deep golden brown and crispy. When they're nice and brown, remove them from the pan and place them on a plate lined with a paper towel to drain off the excess oil.
Notes
If you're waiting for the rest of your dinner to finish up, you can place these on a wire rack in a 200 degree oven to keep warm and crispy.
Serve with thai sweet chili sauce (my personal favorite!) and enjoy!
Nutrition Information
Serving Size: 4 Calories: 418 Fat: 23g Saturated fat: 4g Unsaturated fat: 18g Carbohydrates: 18g Sugar: 2g Sodium: 296mg Fiber: 2g Protein: 37g Cholesterol: 70mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/sesame-ginger-tilapia-cakes/