Golden Fried Fish Cakes
with Lemon-Pickle Mayo & Roasted Veggies
Cooking time
35 minutes
Servings
4
Calories
690 /serving
This recipe is designed for all hands on deck: once the tilapia is steamed, kids can help form the flaked fish into cakes with airy panko crumbs and egg. Cue melt-in-your-mouth moments, by presenting them with roasted green beans and potato wedges, plus tasty mayo for dipping.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 680g Potatoes
- 1 Lemon
- 600g Green beans (or string peas)
- 32g Cornichons
- 60g Panko
- 120ml Mayonnaise
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Eggs • Milk • Mustard • Sulphites • Tilapia • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
1 tbsp Butter
1 Egg
1 or 2 Sheet pans
Total Fat
37 g
Saturated Fat
6 g
Sodium
300 mg
Total Carb
55 g
Sugars
8 g
Protein
39 g
Fibre
8 g
Preparation
Roast the potatoes & green beans
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- Remove the stem ends of the green beans. In a large bowl, toss with a drizzle of oil, ½ the spices and S&P.
- On a lined sheet pan (use 2 sheet pans if necessary), toss the potatoes with a drizzle of oil and S&P.
- Roast, 15 min., until partially cooked. Flip and add the green beans. Roast, 5 to 10 min., until browned and tender.
Steam the tilapia
- Meanwhile, pat the tilapia* dry and place on a plate.
- Cover and microwave, 1 to 3 min., until just cooked through.
- Drain any excess liquid, uncover and place in the fridge to cool.
Make the lemon-pickle mayo
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the cornichons.
- In a small bowl, combine the mayo, cornichons, lemon juice and S&P.
Prepare the fish cakes
- Squeeze out any remaining liquid from the tilapia.
- In a medium bowl, flake the tilapia into small pieces.
- Add the panko, 2 tbsp of the lemon-pickle mayo, 1 egg yolk, the remaining spices and S&P; combine well.
- Form into 8 fish cakes.
Cook the fish cakes
- In a large pan (non-stick if possible), heat a drizzle of oil and 1 tbsp butter on medium-high.
- Add the fish cakes and cook, 3 to 4 min. per side, until golden brown.
Plate your dish
- Divide the potatoes, green beans and fish cakes between your plates.
- Serve the lemon wedges and remaining lemon-pickle mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
