I bought tilapia filets from the store today because they looked so fresh and they were calling my name.
I wasn’t sure what I was going to do with the tilapia but I just had to have it.
I’m still pondering what I am going to do with the fish I have in my shopping cart, when my son and I are on our way back to the fish counter to say goodbye to the man behind the counter. We do every time because the man behind the counter is always making faces at my son and he makes my little guy laugh so we always go back to say goodbye. Anyway while my little guy is waving goodbye and saying hi at the same time the salmon catches my eye and BAM – there’s my dinner idea. I make salmon cakes all the time so why can’t I make tilapia cakes? I’ve never made them before, but I thought I’d give it a shot.
Tilapia cakes it is.
Sundried tomatoes are my new obsession. I definitely want to include them in my cakes. I used 10 sundried tomatoes to my slightly more than one pound of tilapia. I think next time I make these I may chop up a few more sundried tomatoes, I think it would make my taste buds happy. But these were absolutely delicious as is.
Here’s how I made them.
Salt and pepper the tilapia and place it into a skillet and cook on medium heat until it’s cooked thru.
Meanwhile finely dice up an onion and a stalk of celery and toss it into a bowl. Mix in a beaten egg, sundried tomatoes, sundried tomato oil, Dijon mustard, bread crumbs and mayo.
Once the fish is cooked and it has cooled for a few minutes, flake it into the bowl with the other ingredients and mix well.
Form the mixture into little patties and fry in canola oil until warmed thru.
- 1 pound of tilapia
- 1 egg, lightly beaten
- 1 small onion, diced
- 1 stalk celery, diced
- 10 sundried tomatoes, chopped
- 3 tbsp. oil from the jar of sundried tomatoes
- 2 tsp. Dijon mustard
- 1/3 cup bread crumbs
- 1/3 cup mayo
- Salt and pepper both sides of the tilapia filets and sauté in canola oil until cooked thru.
- Combine egg, onion, celery, sundried tomatoes, sundried tomato oil, Dijon mustard
- bread crumbs and mayo in a large bowl and stir to combine.
- Once the fish has cooked and cooled for a few minutes, flake it and add it to the bowl with the remaining ingredients. Mix until just combined.
- Form the mixture into little patties and fry in canola oil until browned and warmed thru, about 5 minutes per side.
- Cooking time of the tilapia filets will vary depending on the size of your filets. I had two filets that totaled 1.12 pounds and they were both very thick. Mine took about 15 minutes to cook thru.