The fish cakes Kim and Kit-Kat made on Sunday night were so delicious, I thought you might like to taste them too. Kim was happy to share the recipe with everyone. I hope you enjoy this summertime meal, because I sure did! And who knows, maybe you’ve got a chef-in-training at your house too! — Momma Frizzle

Lemon-Horseradish Fish Cakes
Recipe by Kim Houghton, Sand Bridge Chronicles


Fish Cakes:

Olive oil
2 lbs. tilapia fillets
coarse salt and pepper
2 eggs
1/2 c. mayonnaise
1/2 c. fresh parsley, chopped
1/4 c. fresh lemon juice
3 tbsp. horseradish
1-1/2 c. coarsely crushed Ritz crackers


Lemon-Horseradish Sauce:

1/2 c. mayonnaise
1 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. horseradish
fresh parsley, chopped


In small bowl, combine ingredients for lemon-horseradish sauce. Stir well. Set in refrigerator.


Preheat oven to 400. Brush a baking sheet with olive oil. Place fillets on it, sprinkle with salt and pepper, and bake until done (about 10-15 minutes). Let cool and pat dry with paper towel, flake into small pieces.

In a large bowl, combine fish, mayonnaise, eggs, parsley, lemon, horseradish, and 1/2 cup cracker crumbs. Place remaining 1 cup of crumbs on a plate. Form fish mixture into cakes using roughly 1/4 cup for each. Press them into the crumbs on both sides. In a nonstick skillet coated with olive oil, saute fish cakes until golden brown on both sides. Serve with lemon-horseradish sauce.

About the Author
I'm one frizzled momma finding adventure and delight everyday...and writing about it! My chicken coop is full of six chicks, lots of friends, tons of books, and plenty of work. Stick around, I've got loads of stories to share.