Golden Crunchy Fish Cakes With Creamy Dill Sauce

Ingredients

1 1/2 cups Tilapia, cooked and flaked
1 small onion, finely minced
1 stalk celery, finely minced
2 tablespoons parsley, finely chopped
1 teaspoon olive oil
1 1/2 teaspoons Dijon mustard
1 tablespoon lemon juice
4 tablespoons light sour cream
2 tablespoons light mayonnaise
1 teaspoon dijon mustard
1 tablespoon lemon juice
4 tablespoons non-fat milk
2 tablespoons chives, finely chopped
2 tablespoons dill, finely chopped

Preparation

1
Fish Cakes:
2
Heat oven to 400.
3
In a small non-stick skillet over medium heat, heat oil and add onion and celery. Cook for 3 minutes until softened.
4
Mix remaining ingredients EXCEPT Panko bread crumbs in a bowl.
5
Spray non-stick cookie sheet with cooking spray.
6
Form fish mixture into 8 patties and press each side of the patty into the panko crumbs.
7
Place on cookie sheet and spray tops with cooking spray.
8
Bake for 15 minutes until browned on the bottom, the flip. Bake another 15 minutes until lightly browned.
9
Serve with dill dipping sauce.
10
Dill Sauce:
11
Combine ingredients and chill for 15 minutes.

Tools

 



About

A perfect appetizer of golden, crunchy fish cakes made with light and flaky Tilapia and crunchy Panko bread crumbs, served up with a creamy dill sauce.

Yield:

4

Added:

Friday, April 9, 2010 - 6:43am

Creator:

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