Take your taste buds on an all-expenses-paid vacation to Thailand with our version of rich, crispy fish cakes. Flaky tilapia is combined with cracker crumbs and Asian spices, then pan-fried until tender on the inside and crunchy on the outside. Paired with a miso slaw, this healthy dish will satisfy your taste for global flavors.
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You Will Need
Large Non-Stick Pan
Before You Cook
Roast the Fish
Pat tilapia dry. Place on prepared baking sheet and drizzle with 1 tsp. olive oil.
Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Transfer tilapia to a mixing bowl and let cool, 5 minutes.
While fish roasts, prepare ingredients.
Prepare the Ingredients
Finely crush crackers.
Mix the Slaw
In another mixing bowl, combine slaw mix and miso dressing. Set aside.
Make the Fish Cakes
Once tilapia has cooled, lightly shred fillets. Add crackers, seasoning blend, mayonnaise, and a pinch of salt and pepper to bowl and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir tilapia-cracker mixture until slightly sticky mixture forms. Form into four evenly-sized fish cakes, about 4" in diameter.
Cook Fish Cakes and Finish Dish
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side, gently flipping cakes.
Remove from burner.
Plate as pictured on front of card, serving fish cakes with sweet chili sauce (to taste). Bon appétit!
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