Lemon-Horseradish Fish Cakes Recipe
These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Measuring spoon
- Paper towel
- Fork
- Mixing bowl
- Measuring cup
- Plate
- Skillet
- Plastic wrap
- Zip-top bag
- Freezer
- Refrigerator
Ingredients
- 3 tablespoons olive oil
- 2 lbs tilapia fillets (About 6)
- kosher salt
- fresh ground black pepper
- 2 large eggs
- 1/2 cup light mayonnaise
- 1/2 cup chopped fresh parsley
- 1/4 cup fresh lemon juice (About 2 lemons)
- 1 -3 tablespoons bottled white horseradish (Adjust to personal preference)
- 1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs
- tartar sauce, for serving (optional)
- parsley sprig, for garnish (optional)
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