• Mon - Sun : 8:30am to 9:30pm

lemon horseradish fish cakes


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!


# # # # # # # # # # # # # # # # # # # # # # # #


  • Carbohydrates: 282.5
  • Fats: 22.0
  • Dietary Fiber: 4.0
  • Minerals: 14.0
  • Proteins: 51.0
  • Vitamins: 13.0
  • Water: 3.0


  1. Preheat oven to 400f
  2. Brush each of two rimmed baking sheets with 1 / 2 tablespoon oil
  3. Place fillets on sheets
  4. Season with salt and pepper
  5. Roast until cooked through
  6. 10-15 minutes
  7. Let cool completely
  8. Pat dry with paper towels
  9. With a fork flake fish into small pieces
  10. In a large bowl
  11. Combine eggs
  12. Mayonnaise
  13. Parsley
  14. Lemon juice and horseradish
  15. Fold in fish and 1 / 2 cup cracker crumbs
  16. Season with salt & pepper
  17. Place remaining 1 cup crumbs on a plate
  18. Form 16 cakes
  19. Using about 1 / 4 cup fish mixture for each
  20. Gently dredge cakes in crumbs
  21. Pressing to help adhere
  22. In a large skillet over medium-high heat heat 1 tablespoon oil
  23. Place 8 cakes in skillet
  24. Cook until golden brown
  25. 4-6 minutes per side
  26. Repeat with remaining tablespoon oil and cakes
  27. Serve with tartar sauce
  28. If desired
  29. And garnish with parsley sprigs
  30. To freeze: place uncooked cakes on baking sheet and freeze until firm
  31. Wrap each in plastic
  32. Transfer to resealable freezer bags
  33. Freeze up to 3 months
  34. Defrost overnight in refrigerator and then continue with step #9 of the instructions

Step 24

Total Time in Minute 45

Ingredients Count 12

cooking lemon horseradish fish cakes

See More Relate Photo


Olive oil

Tilapia fillets

Kosher salt

Fresh ground black pepper


Light mayonnaise

Fresh parsley

Fresh lemon juice

White horseradish

Saltine crumbs

Tartar sauce

Parsley sprig

You may Interest

abehjerne monkey brains

this traditional danish recipe is a popular danish meal. abehjerne  monkey brains

accordion treats

1957 grand prize winner of the pillsbury bake-off contest.these cookies have an unusual shape because they are baked in sheets of foil folded like a fan. they would be nice in a gift basket.edit: the picture in the cookbook this came from shows them drizz accordion treats

almond bacon cheese spread

this recipe is small, so it can be doubled or tripled depending on how much you need. almond bacon cheese spread

anne of green gables coconut macaroons

this recipe is from the anne of green gables cookbook. the author is kate macdonald who was l.m montgomery's granddaughter! the quote from anne of windy populars is "no, thank you, kate, i won't have any more tea...well, mebbe a macaroon. they don't lie anne of green gables coconut macaroons

apple cream pie

this is so creamy, rich and delicious and, best of all, so easy to make. i promise, you will love it. apple   cream pie

atol de elote sweet corn and milk drink

this is a classic central american beverage. it is sweet and silky smooth. the recipe was posted in saveur magazine and is based on a recipe from maria franco, a salvadoran cook in los angeles. it is mayan in origin, and is for many central americans p atol de elote  sweet corn and milk drink

bacon ranch corn salad

this is a recipe i tried when i needed a side dish for a cookout. it was a big hit and everyone wanted the recipe. bacon ranch corn salad

bbq peanuts

peanuts with the flavor like bbq chips. bbq peanuts

bo peeps

nice and simple. bo peeps

bratten s clam chowder

this is by far the best clam chowder recipe ever. my mom used to make this and there was never any left for the next day. i use minced clams because i don't like the whole ones, but whole clams can be substituted easily. bratten s clam chowder

burnt sienna hazelnut

an elegant beverage, served in a warm wine glass. share this with a partner for a relaxing drink by the fireplace. burnt sienna hazelnut

cake aux courgettes aux pignons zucchini bread with pine nuts

these savory 'cakes' are popular in france and in canada. they freezes well and wrapped in aluminum foil will keep for several days in the fridge. i found this recipe on a website - pronounced: cake / oh / koor zhet / oh / pee no(n) - and i have posted cake aux courgettes aux pignons   zucchini bread with pine nuts

Tasting food recipes. Cooking.

Follow the food story Find cooking methods, recipes, tastings and everything about food here.

Follow us