Crispy Tilapia Cakes with Lemon Caper Sauce
If you are looking for a fun and delicious way to eat tilapia, these crispy tilapia cakes are the perfect recipe. They are golden and crisp on the outside, soft and creamy on the inside, and naturally high in protein. This simple recipe transforms steamed or leftover tilapia into something that feels elevated, comforting, and restaurant-inspired!
Servings 6 patties
Ingredients
Tilapia Cakes
- ½ pound steamed tilapia flaked well
- 1 egg
- 3 to 4 tablespoons flour
- Salt to taste
- Black pepper to taste
- Pinch chili powder or paprika
- 1 tablespoons chopped green onion
Lemon Caper Sauce
- 3 tablespoons mayo
- 1 to 2 teaspoons lemon juice
- 1 tablespoon capers slightly chopped
- Pinch salt
- Black pepper
- Tiny pinch chili powder or paprika
Instructions
- Make sure the tilapia is fully cooled. Use a fork to flake the fish into small pieces. Avoid large chunks so the patties hold together properly.
- In a bowl, combine the flaked tilapia, egg, flour, salt, pepper, and chili powder or paprika. Mix gently until the mixture becomes thick and scoopable, similar to mashed potatoes or tuna salad. If the mixture feels too wet, add a little more flour. If it feels too dry, add a tiny splash of water.
- Form the mixture into small patties, about 3 to 4 cakes total. Press firmly so they stay together during cooking.
- Heat a thin layer of oil in a pan over medium heat. Cook the tilapia cakes for about 4 minutes per side, or until deeply golden brown and crispy. Avoid flipping too early. Let a crust form first for the best texture.
- While the tilapia cakes are cooking, prepare the sauce. In a small bowl, mix together sauce ingredients.Stir until smooth and creamy. Taste and adjust as needed. Let the sauce sit for 5 to 10 minutes so the flavors can blend.