Lemon-Horseradish Fish Cakes

• olive oil↗3 tablespoons
• tilapia fillets2 lbs

  About 6

• kosher salt↗
• fresh ground black pepper↗
• large eggs↗2
• light mayonnaise↗1⁄2 cup
• chopped fresh parsley1⁄2 cup
• fresh lemon juice↗1⁄4 cup

  About 2 lemons

• bottled white horseradish↗1 -3 tablespoon

  Adjust to personal preference

• store-bought cracker crumbs or homemade cracker crumbs↗1 1⁄2 cups
• tartar sauce↗

  for serving (optional)

• parsley sprig

  for garnish (optional)

Step-by-step instructions

1. 1

   Preheat oven to 400ºF.

2. 2

   Brush each of two rimmed baking sheets with 1/2 tablespoon oil.

3. 3

   Place fillets on sheets; season with salt and pepper.

4. 4

   Roast until cooked through, 10-15 minutes.

5. 5

   Let cool completely; pat dry with paper towels.

6. 6

   With a fork flake fish into small pieces.

7. 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. 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. 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. 10

    Repeat with remaining tablespoon oil and cakes.

11. 11

    Serve with tartar sauce, if desired, and garnish with parsley sprigs.

12. 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.