Lemon-Horseradish Fish Cakes

• 3 tablespoons olive oil
• 2 pounds tilapia fillets (about 6)
• Coarse salt and ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup light mayonnaise
• 1/2 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish (optional)
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 3 tablespoons prepared horseradish
• 1 1/2 cups coarse cracker crumbs (from about 36 crackers)
• Tartar sauce, for serving (optional)

1. Preheat oven to 400F.
2. Brush each of two rimmed baking sheets with 1 1/2 teaspoons oil.
3. Place fillets on sheets; season with salt and pepper.
4. Roast until cooked through, 10 to 15 minutes.
5. Let cool completely; pat dry with paper towels.
6. With a fork, flake fish into small pieces.
7. In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish.
8. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper.
9. Place remaining 1 cup crumbs on a plate.
10. Form 16 cakes, using about 1/4 cup fish mixture for each.
11. Gently dredge cakes in crumbs, pressing to help adhere.
12. In a large skillet, heat 1 tablespoon oil over medium-high.
13. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side.
14. Transfer to a platter.
15. Repeat with remaining tablespoon oil and cakes.
16. Serve with tartar sauce and parsley sprigs, if desired.
17. Place uncooked cakes on a baking sheet, and freeze until firm.
18. Wrap each in plastic; transfer to resealable freezer bags.
19. Freeze up to 3 months.
20. Defrost overnight in refrigerator before cooking.
21. (Per Serving)
22. Calories: 286
23. Fat: 14.8g (2.7g Saturated Fat)
24. Protein: 25.9g
25. Carbohydrates: 12.5g
26. Fiber: 0.8g

olive oil, tilapia, salt, eggs, light mayonnaise, parsley, lemon juice, horseradish, coarse cracker crumbs, tartar sauce

Taken from www.epicurious.com/recipes/food/views/lemon-horseradish-fish-cakes-387680 (may not work)