“Fantastic appetizer or side dish.”
READY IN:
26mins
SERVES:
8-10
YIELD:
16 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl combine egg, mustard, lemon pepper, dill and salt.
  2. Add onions and tilapia.
  3. Gently combine bread crumbs into mixture and form into 2 inch patties.
  4. Heat oil in a 12 inch skillet over medium - high heat.
  5. Add patties (being careful not to over crowd the pan) and cook 2 - 3 minutes per side or until golden brown an fish is cooked through.
  6. Serve with dill sauce (recipe follows), garnish with a sprig of dill and lemon wedge.
  7. Dill sauce:
  8. 2 tablespoons butter, 1 medium onion, 2 teaspoons mustard powder, 1 1/3 cup chicken stock, 4 teaspoons dijon mustard, 1 1/2 teaspoons corn starch, 1 tablespoons dill weed, 1 tablespoons lemon juice.
  9. Melt butter in 12 " skillet over medium heat. Add onion and mustard powder, cook and stir for 2 minutes. In a small bowl, stir mustard, corn starch and lemon juice into broth. Add mixture to skillet, cook and stir until thickened. Once mixture is to desired thickness stir in dill. Drizzle over tilapia cakes and serve.

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