Baked Tilapia Cakes with Dill Sauce

Allow me to introduce an amazing tilapia cake created by Miz Helen. Everyone already knows Miz Helen, so I won't go on and on about her wonderful blog. ;) 

If you love crab cakes but are allergic to shellfish, this is the way to go mes amis. Even though the texture reminds me of a crab cake, to be honest, the flavors are still a bit different. This cake is really unique in flavor and I've been thinking about how I would describe it, but I have nothing to compare it to. The flavors are strong, which I absolutely adore, and they blend together well so that not one flavor stands out alone. I thought the rosemary would take over but it was the perfect amount. I didn't change much. I had to skip the celery because I was out and I went heavy on the hot sauce so that gave them a nice punch of heat. Also, I made a mistake and over-blended the peppers and onions in my food processor........ so the cakes were a bit green. Yeah.... careful with that. Next time I will chop them by hand instead of being lazy. :)

Anyway, they were amazing. I actually prefer these to crab cakes any day. I will be making these for my family regularly.

Onion

Bell Pepper (red would look better, but this was all I had)

Garlic

The herb mixture

Hot sauce and Worcestershire sauce

Fresh bread crumbs

Tilapia

The green mix.... woops

Form cakes, grease the sheet well though because they want to stick
Next time I'll try a baking dish and see how it works

The sauce, do not skip, it's amazing with the cakes

Mmmmmm!!

Baked Tilapia Cakes

Serving Size = 6 large cakes

Original Recipe: Miz Helen's Country Cottage

• 4 tilapia fillets (I used 5 because mine were very thin)
• 1 cup red bell pepper chopped (I used 1 green pepper)
• 1 bunch of green onions with the green tops, chopped (I used a small white onion)
• 3 garlic cloves, minced
• 1 cup bread crumbs
• 2 teaspoons salt (I used 1 1/2)
• 2 teaspoons black pepper
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce (I used about 1/2 tablespoon Tabasco)
• 2 teaspoons dried rosemary, or 2 fresh sprigs (I used dried)
• 2 teaspoons fresh or dried thyme (I used dried)
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 eggs

1. Preheat oven to 350F and grease a baking sheet well (they want to stick, next time I'll try a baking dish).
2. Start by chopping the pepper, onion, and garlic. Set aside. Combine all of the herbs, salt, and black pepper, set aside. Combine the sauces, set aside. Puree bread to make breadcrumbs, set aside. Crack the eggs, set aside
3. In your food processor, chop the tilapia but keep some texture, do not turn it into a baby food consistency. Put into a bowl. Add all of the ingredients and mix well.
4. Form 6 large cakes (mine were about 5 inches wide) and place onto the baking sheet.
5. Bake for about 20 minutes, checking on them, and carefully flip. Bake another 20 minutes. Note: Mine did not get color until the last few minutes of baking. When I flipped them they were a bit pale still.

Dill Sauce

Serving Size = 1 cup

Original Recipe: Miz Helen

• 1 cup Greek yogurt (I used sour cream)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 teaspoons dill weed
• 1/8 teaspoon cayenne pepper
• 2 teaspoons lemon juice

1. Mix well, place in fridge until ready to serve.

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