Fried Tilapia Fish Cakes with Salad and DIY Tartar Sauce
made with a food processor- Tilapia
- Wheat
- Mustard
- Egg
- Sulphites
- Wheat
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Fish
- Milk
- Mustard
- Sesame
- Egg
- Crustaceans
Ingredients: Tilapia fillets • Baby tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Celery • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dill.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
84 mL
Dill Pickle, sliced
⅔ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
7 g
Dill
3 unit(s)
Celery
4 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
56 g
Spring Mix
1 tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
½ tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
113 g
Baby Tomatoes
Not included in your delivery
5 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Thinly slice dill.
- Halve tomatoes.
- Drain pickle juice into a small bowl, then set aside. Roughly chop pickles.
- Drain, then firmly pat tilapia dry with paper towels.
- To a food processor, add tilapia, celery, pickle juice, 1/4 tsp (1/2 tsp) salt, 1/4 tsp (1/2 tsp) pepper, half the chopped pickles and half the panko.
- Blend for 1 min, until combined.
- Form tilapia into 6 (12) 1/2-inch-thick round fish cakes.
- Transfer fish cakes to a plate. Sprinkle remaining panko over top, turning to coat both sides.
- Cover with plastic wrap and transfer fish cakes to the freezer. Freeze for 3-4 min, until fish cakes have firmed up.
- In a small bowl, combine mayo, Dijon, remaining chopped pickles and half the dill.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium.
- When hot, add 1/4 cup (1/2 cup) oil, then the fish cakes.
- Cook for 4-5 min per side, until golden and cooked through.** (NOTE: Cook in batches for 4 servings, using 1/4 cup oil for each batch.)
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and remaining dill. Season with salt and pepper.
- Add spring mix and tomatoes, then toss to coat.
- Divide salad and fish cakes between plates.
- Dollop tartar sauce over fish cakes, or serve alongside for dipping.
