Fish Cakes With Spinach Salad

• 4 tilapia fillets 5 oz. each, chopped
• 1 cup fresh basil chopped
• 1/2 cup dried breadcrumbs
• 1/2 cup finely chopped onion
• 1/2 cup red bell pepper diced
• 1 egg beaten
• 2 cloves garlic minced
• 2 teaspoons zest
• 1/2 cup mayonnaise
• 1 tablespoon capers drained
• 4 tablespoons olive oil
• 4 cups baby spinach 4 oz.

1. In a food processor, pulse the fish until coarsely ground. Transfer to a bowl; add half the basil, the breadcrumbs, onion, half the bell pepper, egg, garlic, zest and 2 tbsp. mayonnaise. Season with salt and pepper and mix well. Using moistened hands, form into eight 3-inch-wide, 1-inch-thick cakes. Transfer to a plate; refrigerate 10 minutes.
2. In a bowl, mix 1/2 cup mayonnaise with the remaining basil, 3 tsp. lemon juice and the capers. Season the tartar sauce.
3. In a large nonstick skillet, heat 3 tbsp. oil over medium. Working in batches, cook the fish cakes until golden and crispy, about 5 minutes per side.
4. In a bowl, toss the spinach, remaining bell pepper, 2 tsp. juice and 1 tbsp. oil. Serve with the fish cakes and tartar sauce.

fresh basil, breadcrumbs, onion, red bell pepper, egg, garlic, zest, mayonnaise, capers, olive oil, baby spinach

Taken from www.yummly.com/recipe/Fish-Cakes-with-Spinach-Salad-1214562 (may not work)