Dijon Fish Cakes With Greens
Serves 4| Hands-On Time: | Total Time:
- Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
- In a medium bowl, combine the mayonnaise, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat the canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, the remaining 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the salad greens and toss to combine. Serve with the fish cakes.
- Per Serving
- Calories 633Calories From Fat 436
- Fat 49g
- Sat Fat 7g
- Cholesterol 188mg
- Sodium 804mg
- Protein 38g
- Carbohydrate 11g
- Sugar 2g
- Fiber 1g
- Iron 2mg
- Calcium 33mg
What does this mean? See Nutrition 101 .
The longer you let the fish cakes chill, the better they will hold together when you fry them.