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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 4 tilapia fillets (5 oz. each, chopped)
- 1 cup fresh basil (chopped)
- 1/2 cup dried breadcrumbs
- 1/2 cup finely chopped onion
- 1/2 cup red bell pepper (diced)
- 1 egg (beaten)
- 2 cloves garlic (minced)
- 2 tsp. zest
- 1/2 cup mayonnaise
- 1 Tbsp. capers (drained)
- 4 Tbsp. olive oil
- 4 cups baby spinach (4 oz.)
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Directions
- In a food processor, pulse the fish until coarsely ground. Transfer to a bowl; add half the basil, the breadcrumbs, onion, half the bell pepper, egg, garlic, zest and 2 tbsp. mayonnaise. Season with salt and pepper and mix well. Using moistened hands, form into eight 3-inch-wide, 1-inch-thick cakes. Transfer to a plate; refrigerate 10 minutes.
- In a bowl, mix 1/2 cup mayonnaise with the remaining basil, 3 tsp. lemon juice and the capers. Season the tartar sauce.
- In a large nonstick skillet, heat 3 tbsp. oil over medium. Working in batches, cook the fish cakes until golden and crispy, about 5 minutes per side.
- In a bowl, toss the spinach, remaining bell pepper, 2 tsp. juice and 1 tbsp. oil. Serve with the fish cakes and tartar sauce.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol120mg40% |
Sodium470mg20% |
Potassium710mg20% |
Protein28g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A80% |
Vitamin C100% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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