Curried Tilapia Cakes with Chipotle Hollandaise
This is a great way to use leftover baked tilapia. To me this recipe actually tastes very similar to Maryland Style Crabcakes that I grew up eating, but of course tilapia is much less expensive than crab.
For this recipe you will need about five cooked tilapia filets (when I made this at the restaurant I would cook them off specifically for this recipe) one half of one small yellow onion fine diced , and one half of one yellow (or red) pepper fine diced, an eighth of a teaspoon of old bay seasoning, half a tablespoon of curry powder, half a tablespoon of coriander, half a teaspoon of turmeric, two eggs, half a cup of mayonase, breadcrumbs for binding, and a pinch of salt and pepper.
In a bowl mix the cooked tilapia, onion, pepper, seasonings, eggs, mayo, and bread crumbs until you can easily form cakes with your hands. Saute each cake until golden brown. These can be served as sandwiches or as a main dish.
I often served this dish topped with a chipotle hollandaise. Hollandaise is relatively simple to make in a food processor. You will need four egg yolks, the juice of two lemons, half a pound of drawn butter, a pinch of salt, and adobo sauce. In your food processor beat the egg yolks and lemon juice until it is frothy. Slowly drizzle in the drawn butter until a the hollandaise is formed. If the hollandaise breaks restart the process with a couple more egg yolks. Add adobo sauce and salt to taste.
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