Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

• 1 lb ground Tilapia fish
• 1 cup bread crumbs
• 1 egg
• 1 tbsp lemon pepper
• 1 tsp ground mustard
• 1/4 cup chopped dried seaweed
• 2 tbsp EVOO for frying
• 1/4 cup pomegranate molasses
• 1/4 cup EVOO
• 1/4 cup lime juice (actually 1/8, but couldn't put it)
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 1/4 tsp cayenne pepper

1. Combine all Fish Cake ingredients except EVOO.
2. Mix well.
3. Make into patties
4. Heat frying pan until it starts to smoke a little.
5. Add enough EVOO to your frying pan to coat the bottom.
6. Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes.
7. Cook for about 5 to 7 minutes, or until a nice golden brown, then flip and cook other side for 4 to 6 minutes, or again, until a nice golden brown.
8. While the Fish Cakes are cooking, mix Vinaigrette ingredients in a small bowl.
9. Whisk with a fork for about 2 minutes, then set aside until ready to serve.
10. Once Fish Cakes are done cooking, place then on a paper towel to drain excess oil.
11. To plate, simply place on a plate, add your side dish, then drizzle Fish Cake with Vinaigrette and serve while hot.
12. (Don't forget to stir the Vinaigrette right before you drizzle it over the Fish Cake)
13. Enjoy!
14. I sure did!

ground tilapia fish, bread crumbs, egg, lemon pepper, ground mustard, pomegranate molasses, evoo, lime juice, black sesame seeds, white sesame seeds, cayenne pepper

Taken from cookpad.com/us/recipes/354569-pan-fried-fish-cakes-wpomegranate-lime-vinaigrette (may not work)