Golden Fried Fish Cakes & Lemon-Pickle Mayo
with Roasted Green Beans & Potato Wedges
Cooking time
30 minutes
Servings
4
Calories
710 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! This recipe is designed for an all-hands-on-deck experience: once the tilapia is steamed and cooled, they can help by flaking the fish and forming the cakes with airy panko crumbs, seasoned mayo and egg yolk. Fried to golden brown, they are the stuff of melt-in-your-mouth moments. Present the fish cakes with roasted green beans and potato wedges, plus lemon- and pickle-spiked mayo for dipping.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 680g Potatoes
- 600g Green beans
- 1 Lemon
- 120ml Mayonnaise
- 60g Panko
- 32g Cornichons
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
1 or 2 Sheet pans
Oil
1 tbsp Butter
Salt & pepper (S&P)
1 Egg
Microwave
Parchment paper
Total Fat
39 g
Saturated Fat
6 g
Sodium
610 mg
Total Carb
54 g
Sugars
7 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, combine the green beans, 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. Remove from the oven, flip and add the green beans. Roast, 5 to 10 min., until browned and tender.
Steam the tilapia
Meanwhile, pat the tilapia* dry with paper towel 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.
