Time: 25 min.
Complexity: easily
Servings: 4

Tartar sauce with lemon and pickles is considered a wonderful complement to fish and seafood. In these tilapia patties, it serves as a binding agent, along with bread and egg. Chop the fish into small pieces, mix with the remaining ingredients, then form into patties, roll in breadcrumbs, and fry in olive oil until golden and crispy. The insides are tender and juicy, infused with the vibrant flavor of the tartar sauce. Serve with salad greens in a lemon dressing and lemon wedges for an extra squeeze of juice.

Ingredients:

• 450 g skinless tilapia fillet, cut into pieces
• 4 slices white bread (or 2 hamburger buns)
• 1 lemon
• 0.5 cup chopped pickled cucumbers
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 5 tablespoons extra-virgin olive oil
• 4 cups small salad greens or 1 head of frisee cabbage

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tilapia, pickled cucumber, salad mix, frisée salad, mayonnaise, eggs

We recommend

Preparation:

Step 1
• Process the bread in a food processor until fine crumbs form. Place 1 cup of bread crumbs in a medium bowl, and spread the remaining crumbs (about 3/4 cup) on a large plate. Grate the lemon zest into the bowl with the bread crumbs.
Step 2
• Pulse the fish in a food processor until coarsely diced (not a paste). Place the fish in a bowl with the lemon-breadcrumbs along with the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Form into 4 patties and roll them in the breadcrumbs on a plate, turning to coat both sides.
Step 3
• In a large heavy skillet, heat 3 tablespoons of olive oil over medium heat. When hot, add the fish cakes and cook, turning once, until golden brown and cooked through, 8-10 minutes.
Step 4
• Cut the lemon in half and squeeze one half into a bowl. Cut the other half into wedges. Toss the small salad greens with the lemon juice and the remaining 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoon of salt and a little freshly ground black pepper. Serve the fish cakes with the salad and lemon wedges.

Votes: 1