I wanted to keep the pepper veggy and not use meat. I also wanted to stay away from rice, so I looked for recipes with Quinoa. Which I didn’t exactly find just one, so we made up our own. Which I’m not sure I can recreate. I’ll come back to that one another time. I know there was a tomato in there. We sautéed the filling then baked the whole thing.
The cakes were new to us. I was worried how they would come out. We decided to make a mustard dill sauce to go with the cakes instead of a traditional tartar sauce. The results were worth the risk. I think the biggest winner was the sauce. It was lick the plate good. I could put it on pretty much anything. So tilapia cakes… they’ll be back on our table.
1/2 lb tilapia fillet (coarsely chopped)
1 large egg
3/4 teaspoon Dijon mustard
1/4 finely chopped onions
2 minced garlic cloves
1/2 teaspoon pepper
1/2 tablespoon fresh dill
1/8 teaspoon kosher salt
1/2 cup breadcrumb
extra virgin olive oil (for frying)
1/2 large lemon (cut into wedges for garnish)
In a medium bowl combine all but the last three ingredients.
Gently combine bread crumbs into mixture and form into 2 inch patties.
Heat oil in a large skillet over medium – high heat.
Add patties (do not over crowd) and cook 2 – 3 minutes per side or until golden brown and fish is cooked through.
Mustard Dill sauce
2 tablespoons butter
1 medium onion
2 teaspoons mustard powder
1 1/3 cup chicken stock
4 teaspoons dijon mustard
1 1/2 teaspoons corn starch
1 tablespoons lemon juice
1 tablespoons dill
Melt butter. Add onion and mustard powder, cook and stir for 2 minutes. In a small bowl, stir mustard, corn starch and lemon juice into broth. Add mixture to skillet, cook and stir until thickened. Once mixture is to desired thickness stir in dill. Drizzle over tilapia cakes and serve.
More text in case