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Dijon Tilapia Cakes would make awesome appetizer or entrée

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RICHMOND, Va - Our Resident Foodie Shayne Rogers was back in the Virginia This Morning Kitchen and shared another “Shaynefully Delicious" creation featuring Tilapia. Her light and tasty Dijon Tilapia Cakes can be enjoyed as an appetizer or entrée.

1.5 lbs tilapia, roasted in the oven at 350 degrees for about 10-12 minutes.

½ c mayonnaise

2 eggs

2t dried dill

1T Dijon mustard

½ - ¾ c panko bread crumbs

Salt & pepper to taste

2T vegetable oil & 1T butter for frying.

When tilapia has cooled, flake it into small pieces in a large bowl and mix with a ½ cup of the bread crumbs.  In a smaller bowl, mix mayonnaise, eggs, dill, and mustard until well combined.  Pour the mayo mixture over the fish and bread crumbs mixture.  Mix just until everything is just combined.  If the mixture is not holding together add in more of the bread crumbs.  Portion with an ice cream scoop onto a lined baking sheet that will fit into your freezer.  Flatten the scoops of the fish mixture with the back of your scoop and place in the freezer for at least 30 minutes.  Heat a nonstick skillet over medium heat with the oil and butter. Remove the cakes from the freezer and place in the hot skillet.  Cook for 3-5 minutes on each side until golden brown and delicious. Serve with a simple salad with a lemon vinaigrette.