Tilapia Fish Cakes with Potato

🧂 Ingredients

• 1 pound cooked tilapia
• 1 1/2 cups panko breadcrumbs

  divided
• 1 cup peeled and shredded russet potato
• 2 eggs

  lightly beaten
• 2 tablespoons sour cream
• 2 teaspoons lemon juice

  from 1 lemon
• 1/2 teaspoon chili powder
• Salt and pepper

  to taste
• Sour cream

  for serving
• Dash cayenne pepper
• 4-6 tablespoons olive oil

Instructions

• 1 Using two forks, shred the cooked tilapia.
• 2 In a large bowl, combine the shredded tilapia, 1/2 cup panko breadcrumbs,
  potato, eggs, sour cream, lemon juice, chili powder, salt, pepper, and cayenne.
  Mix well.
• 3 Lay out two large plates. Sprinkle the remaining 1 cup panko breadcrumbs on 1
  plate.
• 4 Using your hands, scoop up a golf ball sized amount of the fish mixture. Roll it
  into a ball and flatten. Dip it in the panko on both sides and place on the
  empty plate. Continue with the remainder of the fish mixture.
• 5 Heat 2-3 tablespoons olive oil in a large skillet over medium heat.
• 6 Working in batches, arrange your fish cakes in a single layer in the skillet and
  cook for 3-5 minutes, until golden brown. Flip and cook on the other side. Add
  more oil, as needed.
• 7 Cook the remainder of the fish cakes and serve with sour cream.

Nutrition Info