These Crispy Lemon-Thyme Fish Cakes transform regular fish into something unique and delicious. This was just enough time for each side to become golden and crispy. This step is necessary because they fall apart easily if they aren’t cold.Īfter the half hour was up, I heated up some olive oil over medium-high heat in a large pan and cooked each side of the fish cake for 4 minutes each. Then, I put them in the fridge for 30 minutes, so that they would hold together better. I like to cover them in almond flour, shake it off, then cover them in almond flour again, to get a nice coating going. I formed patties/ little cakes out of 1/4 cups worth of the meat and then covered each cake with almond flour. It’s going to be a big lumpy mess, but it’s all part of the process!Īfter that, I put 1 cup of almond flour in a plate. I added the tilapia and 1/2 cup of almond flour to the mixture and mixed it all together with a fork. Then, I mixed together the lemon juice, eggs, onion powder, garlic powder, salt, pepper, thyme, and mustard in a separate bowl. I then used two forks to break apart the fish into small pieces.
To start, I cooked the tilapia in the oven at 400 degrees for 20 minutes. Though I have to warn you, they are a bit messy and they do require some prep work. These fishcakes really aren’t that hard to make. These are so delicious that I felt like I had gone out to dinner and ordered them. I could just gobble them all up in one sitting! I thought of flavors that I love with white fish, such as garlic, lemon, and thyme… And before I knew it, these Crispy Lemon-Thyme Fish Cakes were born.
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