I pretty much love fish prepared any way, from raw to fried. While fattier fishes like salmon are a favorite of mine, sometimes I want something a little leaner and/or cheaper. Tilapia is very affordable in CA and when I first started my business and was on a tight budget, I cooked all sorts of different tilapia recipes. I loved experimenting with tilapia as the fish is able to carry different flavors easily since it naturally has a mild taste. One of my favorite recipes that I ended up coming back to repeatedly was tilapia fish cakes!
This recipe is super simple and packed with one of my favorite flavors: dill. I have a secret obsession with dill and wish I had more chances to use it. The other ingredients help keep the tilapia from drying out while cooking, which is really great if you’re new to cooking fish.
- 4 tilapia fillets
- ½ cup mayonnaise
- 2 large eggs
- 2 tablespoons fresh dill, chopped
- 1 tablespoon mustard
- ¾ cup panko
- Heat oven to 400 degrees F.
- Place the tilapia on a rimmed baking sheet and season with salt and pepper. Bake until cooked through, about 10 to 12 minutes. Let cool and flake into small pieces.
- In a medium bowl, combine the mayonnaise, eggs, dill, and mustard. Fold in the tilapia and panko.
- Form the mixture into 8 cakes and chill for at least 30 minutes.
- Heat the oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, about 3 to 5 minutes per side.
- Serve immediately.
You can use all sorts of sauces with your fish cakes but spicy mayo is my favorite (Japanese mayonnaise + Sriracha). While I do eat the fish cakes alone often, I also like to throw a couple on a salad to jazz it up a bit.