Easy Grilled Tilapia Fish Cakes


I’m not quite ready to let go of the warm weather.

Easy Grilled Tilapia Fish Cakes | EmmaEats

The girls, they don’t mind the extra layers they’re donning when heading outside. I, on the other hand, am much less pleased about this and have already pulled the warm woolen blankets out from their summer hiding spots so I can place them in strategic locations around the house. I know any minute now I’m going to feel the chill of the impending first autumn frost and will be glad I’m prepared.

In the meantime, these fish cakes get you out to the barbecue to enjoy the last of the warmth and sunshine bringing you back inside as things start to cool off. Making fish cakes at home is so easy and they are significantly more delicious than the ones at the grocery store or at the fishmonger (not to mention, you’ll know exactly what went into them). The kids love them along side their favourite vegetables and for the grownups there are lots of options: In warm weather, they pair wonderfully with sweet chili sauce and greens and in the cooler weather, with warm fingerling potato salad and chive aioli (recipes coming soon).

These fish cakes will gently ease you through the closing of the season — they’ll be one last hurrah before the cold weather sets in.

Easy Grilled Tilapia Fish Cakes

adapted from Real Simple’s Dijon Fish Cakes
(makes 8-10 cakes)

  • 4-6 medium tilapia fillets (about 1-1 1/2 lbs)
  • a few tablespoons olive oil
  • a few pinches of coarse salt
  • freshly ground black pepper
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 3 tbsp fresh chopped chives
  • 2 tbsp fresh chopped oregano
  • 1 tbsp wholegrain dijon mustard
  • 2/3 cup panko breadcrumbs
  • oil (for frying)
  • chive aioli or sweet chili sauce (optional)

Heat the grill on HIGH. Drizzle a little oil over a piece of foil large enough to hold the tilapia in a single layer. Salt and pepper the tilapia and arrange over the foil in a single layer.  Drizzle a little oil over top and move the foil and fish on to the barbecue. Grill over medium heat for about 10 minutes until the fish is cooked through and opaque. Set aside to cool slightly. [Can do this up to 2 days in advance.]

Once the fish has cooled, flake it into small pieces. In a small bowl, beat together the yogurt, eggs, chives, oregano and mustard. Pour the mixture over the flaked tilapia and gently stir it altogether along with the panko breadcrumbs. Shape into 8-10 patties and chill them, covered, for at least 30 minutes. [Can chill overnight.]

Heat the oil in a frying pan. Without overcrowding in the pan, fry a few fish cakes at a time for 3-5 minutes per side until they are golden and cooked completely. Remove from pan to a plate lined with a paper towel. Fry remaining fish cakes and serve with aioli or sweet chili sauce.

Tips and Suggestions:

  • Prepare extra fish cakes and freeze them shaped and ready to fry for another occasion.
  • If you’re looking to stay indoors, the tilapia can be baked or broiled instead of grilled.
  • Want to make your fish cake in the oven and forgo the barbecue and frying pan?  These crab cakes are an easy, one-bowl baked cake you’ll love!

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6 comments

    • Thanks Amy! Hope you enjoy them!
      I’ve tried Baby Brain Organics now a few times in some of our recipes and they turned out great. Extra nutrition and no one even noticed.

      • That is wonderful! I am thrilled you are enjoying BBO!
        Your recipes are always fabulous and they certainly help get me out of my usual meal-rut. My family appreciates all your hard work – thank you!

  1. Pingback: The FBC Summer Grilling & BBQ Recipe Roundup | Food Bloggers of Canada

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