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Gallery Lemon-Horseradish Fish Cakes Recipe Summary prep: 20 mins total: 45 mins Servings: 8

Ingredients Ingredient Checklist 3 tablespoons olive oil 2 pounds tilapia fillets (about 6) Coarse salt and ground pepper 2 large eggs 1/2 cup light mayonnaise 1/2 cup chopped fresh parsley, plus sprigs for garnish (optional) 1/4 cup freshly squeezed lemon juice, (from about 2 lemons) 3 tablespoons bottled white horseradish 1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note) Tartar sauce, for serving (optional)

Cook’s Notes To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups. Cook’s Notes To freeze, place uncooked cakes on a baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator. (To cook, see step 3.)

Gallery Lemon-Horseradish Fish Cakes

Recipe Summary prep: 20 mins total: 45 mins Servings: 8

Lemon-Horseradish Fish Cakes

Lemon-Horseradish Fish Cakes

Lemon-Horseradish Fish Cakes

Recipe Summary prep: 20 mins total: 45 mins Servings: 8

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 8

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 8

8

Ingredients

Ingredients

  • 3 tablespoons olive oil 2 pounds tilapia fillets (about 6) Coarse salt and ground pepper 2 large eggs 1/2 cup light mayonnaise 1/2 cup chopped fresh parsley, plus sprigs for garnish (optional) 1/4 cup freshly squeezed lemon juice, (from about 2 lemons) 3 tablespoons bottled white horseradish 1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note) Tartar sauce, for serving (optional)

Directions

Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.

In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)

In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

Cook’s Notes To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups.

Cook’s Notes To freeze, place uncooked cakes on a baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator. (To cook, see step 3.)

Cook’s Notes

To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups.

To freeze, place uncooked cakes on a baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator. (To cook, see step 3.)

Reviews (10)

 Add Rating & Review     67 Ratings   5 star values:        9    4 star values:        23    3 star values:        23    2 star values:        11    1 star values:        1

Load More Reviews

Reviews (10)

Add Rating & Review     67 Ratings   5 star values:        9    4 star values:        23    3 star values:        23    2 star values:        11    1 star values:        1

Add Rating & Review

67 Ratings 5 star values: 9 4 star values: 23 3 star values: 23 2 star values: 11 1 star values: 1

67 Ratings 5 star values: 9 4 star values: 23 3 star values: 23 2 star values: 11 1 star values: 1

67 Ratings 5 star values: 9 4 star values: 23 3 star values: 23 2 star values: 11 1 star values: 1

  • 5 star values: 9 4 star values: 23 3 star values: 23 2 star values: 11 1 star values: 1

    Martha Stewart Member     Rating: Unrated       05/19/2012   This is an amazing recipe! Perfect as a side during a cocktail hour. I've this twice, and both times the fish cakes came our very delicious. Super easy and filling, too.  

Martha Stewart Member     Rating: Unrated       09/14/2011   These cakes turned out great. Right now, our household has an overload of albacore tuna, so I substituted. The whitefish is nice and flaky, and has a great flavor, so I'm going to stick with tuna for this recipe. I'd even try using canned tuna. The lemon and parsley flavors worked well, and I thought the saltine cracker crumbs were a nice change from pre-made breadcrumbs. My significant other and I only ate 4 total (they're very filling) so I'm freezing the rest for our upcoming camping trip  

Martha Stewart Member     Rating: Unrated       08/30/2011   My family loved these. We will be making again and again. It's a great way to get picky fish eaters to eat fish!  

Martha Stewart Member     Rating: Unrated       07/28/2011   I did some substitutions based on what I had handy: cilantro for parsley, sriracha (hot) suace for horseradish, and multigrain crackers for the saltines. I also added lemon zest and seasoned the fillets with garlic, ginger and paprika powder. I will definitely make this again!.  

Martha Stewart Member     Rating: Unrated       04/23/2011   These little fish cakes are totally addictive. Very fresh tasting with the lemon and horseradish. My husband and I loved them and will be making these again.  

Martha Stewart Member     Rating: Unrated       02/21/2011   These are a family favorite. The kids devour them.  

Martha Stewart Member     Rating: Unrated       06/03/2010   Made them last evening - AWESOME! I made 1/2 following the recipe  

Martha Stewart Member     Rating: Unrated       02/22/2010   These are excellent. NB: Plain yogurt works well as an alternative to the mayo.  

Martha Stewart Member     Rating: Unrated       07/14/2009   This recipe gives a very flavorful fish cake. I wish I had been a little more bold with some hot sauce or red pepper to give it a zip beyond the horseradish. They were almost easier to manage after freezing.

    Martha Stewart Member

    Rating: Unrated 05/19/2012

This is an amazing recipe! Perfect as a side during a cocktail hour. I’ve this twice, and both times the fish cakes came our very delicious. Super easy and filling, too.

Rating: Unrated

Rating: Unrated 09/14/2011

These cakes turned out great. Right now, our household has an overload of albacore tuna, so I substituted. The whitefish is nice and flaky, and has a great flavor, so I’m going to stick with tuna for this recipe. I’d even try using canned tuna. The lemon and parsley flavors worked well, and I thought the saltine cracker crumbs were a nice change from pre-made breadcrumbs. My significant other and I only ate 4 total (they’re very filling) so I’m freezing the rest for our upcoming camping trip

Rating: Unrated 08/30/2011

My family loved these. We will be making again and again. It’s a great way to get picky fish eaters to eat fish!

Rating: Unrated 07/28/2011

I did some substitutions based on what I had handy: cilantro for parsley, sriracha (hot) suace for horseradish, and multigrain crackers for the saltines. I also added lemon zest and seasoned the fillets with garlic, ginger and paprika powder. I will definitely make this again!.

Rating: Unrated 04/23/2011

These little fish cakes are totally addictive. Very fresh tasting with the lemon and horseradish. My husband and I loved them and will be making these again.

Rating: Unrated 02/21/2011

These are a family favorite. The kids devour them.

Rating: Unrated 06/03/2010

Made them last evening - AWESOME! I made 1/2 following the recipe

Rating: Unrated 02/22/2010

These are excellent. NB: Plain yogurt works well as an alternative to the mayo.

Rating: Unrated 07/14/2009

This recipe gives a very flavorful fish cake. I wish I had been a little more bold with some hot sauce or red pepper to give it a zip beyond the horseradish. They were almost easier to manage after freezing.

All Reviews for Lemon-Horseradish Fish Cakes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon-Horseradish Fish Cakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest