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!

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 2  lbs  tilapia fillets (About 6)
•  kosher salt
•  fresh ground black pepper
• 2  large eggs
• 1⁄2 cup light mayonnaise
• 1⁄2 cup  chopped fresh parsley
• 1⁄4 cup fresh lemon juice (About 2 lemons)
• 1 -3  tablespoon  bottled  white horseradish (Adjust to personal preference)
• 1 1⁄2 cups  coarse  saltine crumbs or 1 1⁄2 cups  store-bought  cracker crumbs or 1 1⁄2 cups  homemade  cracker crumbs
•  tartar sauce, for serving (optional)
•  parsley sprig, for garnish (optional)

Directions

1. Preheat oven to 400ºF.
2. Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
3. Place fillets on sheets; season with salt and pepper.
4. Roast until cooked through, 10-15 minutes.
5. Let cool completely; pat dry with paper towels.
6. With a fork flake fish into small pieces.
7. In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
8. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
9. In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
10. Repeat with remaining tablespoon oil and cakes.
11. Serve with tartar sauce, if desired, and garnish with parsley sprigs.
12. *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.