Best 2 Lemon Horseradish Fish Cakes Recipes

Indulge in a culinary journey with our delectable Lemon Horseradish Fish Cakes, a symphony of flavors that will tantalize your taste buds. These crispy golden brown patties, crafted with succulent fish fillets, burst with a zesty blend of lemon and horseradish, perfectly complemented by a creamy tartar sauce. Served alongside a refreshing lemon wedge and a sprinkle of fresh parsley, these fish cakes promise an unforgettable dining experience.

Dive into a world of diverse recipes, each promising a unique culinary adventure. From the classic simplicity of Pan-Fried Fish Cakes to the irresistible crunch of Baked Fish Cakes with a Parmesan Crust, our collection caters to every taste and preference. Experience the harmonious fusion of flavors in our Thai Fish Cakes, where lemongrass and chili add an exotic touch, or explore the depths of our Indian Fish Cakes, where aromatic spices create a captivating symphony on your palate.

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LEMON-HORSERADISH FISH CAKES

Lemon-Horseradish Fish Cakes image

The horseradish gives these fish cakes a little added bite.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Number Of Ingredients 10

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)

Steps:

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.

LEMON-HORSERADISH FISH CAKES

Lemon-Horseradish Fish Cakes image

These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!

Provided by Manami

Categories Tilapia

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 lbs tilapia fillets (About 6)
kosher salt
fresh ground black pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice (About 2 lemons)
1 -3 tablespoon bottled white horseradish (Adjust to personal preference)
1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs
tartar sauce, for serving (optional)
parsley sprig, for garnish (optional)

Steps:

Preheat oven to 400ºF.
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, 10-15 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 & 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; follow the instructions below).
In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
Repeat with remaining tablespoon oil and cakes.
Serve with tartar sauce, if desired, and garnish with parsley sprigs.
*TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.

Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 2.7, Cholesterol 114.9, Sodium 344.9, Carbohydrate 11.8, Fiber 0.6, Sugar 1.1, Protein 25.8

Tips:

When choosing fish for the cakes, opt for firm-fleshed varieties that will hold together well during the cooking process. Good options include salmon, cod, haddock, and tilapia.
Be sure to remove any bones or skin from the fish before cooking.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated than fresh herbs.
To make sure the fish cakes are cooked through, insert a toothpick into the center of one. If the toothpick comes out clean, the fish cakes are done.
Serve the fish cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.

Conclusion:

Lemon horseradish fish cakes are a delicious and easy-to-make seafood dish that can be enjoyed for lunch or dinner. They're perfect for using up leftover fish, and they're also a great way to get your kids to eat more fish. Serve them with your favorite dipping sauce and a side of vegetables or salad for a complete meal.

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