Source: None
Notes: I made this up, although it is loosely based on crab cake and salmon burger recipes I've done in the past. It came out better than expected, especially how well it hung together. It was more like a beef burger than a crab cake in that sense.
Serves: < how many, if known or how much it makes>
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 2 tilapia filets
- 1 Tsp Dijon
- 1 beaten egg
- 1 Tsp dried parsley
- 1 Tbsp dried scallions or fresh finely sliced
- 1 Tsp garlic powder
- 1/2 to 1 cup panko breadcrumbs
- Kosher salt and ground pepper
Program: <list of steps>
- Cut tilapia into chunks and pulse in food processor until the consistency of ground meat - you can make it chunkier or finer the way you like it
- In a bowl combine the tilapia, Dijon, egg, parsley, scallions, garlic powder, kosher salt and pepper
- Combine in perhaps a half cup of the bread crumbs, combine. Add in the rest if it is needed
- Form into 4-6 patties and let sit for a few minutes. You can refrigerate as well but these held together very well.
- In a 12 in nonstick skillet heat up some oil over medium high heat.
- Fry up the cakes, going about 3 mins per side. Internal temp should get to 140.
Variations:
- We make these typically for burgers
- if hamburger buns they'll be about 4.5-5 or so oz per and about 4 inches around
- if for slides they'll be about 3 oz and about 3 inches around
Log:
- First Made: A long time ago
- Last Made: May 2020
Tags:
- Meal: Dinner
- Special:
- Sidebar:
- Source:
Version: Version 1.3
