Golden Crunchy Fish Cakes With Creamy Dill Sauce
By: Kristi Rimkus
Published: Friday, April 9, 2010 - 6:43am

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
2 slices whole wheat bread, processed into bread crumbs
1 1/2 teaspoons Dijon mustard
1 large egg white
1 tablespoon lemon juice
1/2 cup panko bread crumbs
Dill Sauce:
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.

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.