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Whole30® Tilapia Fish Cakes

Megan Ostler, Michelle Alley

TOTAL TIME:1 hr

These fish cakes are a delicious way to get in your protein and veggies! Don’t skip making the mango salsa—it adds freshness and exciting flavors to every bite. Meal planning is important when it comes to following the Whole30 diet, and this recipe also makes great leftovers! Top the fish cake with an egg for breakfast, throw it over a bed of salad for lunch, or enjoy again with the salsa for dinner. Make sure to make enough for easy future meals, too!

PREP TIME:15 min
COOK TIME:45 min
TOTAL TIME:1 hr
SERVES:4
Ingredients
    Mango salsa

          Add ingredients to list
          Nutrition per serving
          320 CALS
          25 G
          30 G
          12 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          320
          From Fat
          110
          Total Fat
          12g
          18%
          Saturated Fat
          1.5g
          8%
          Cholesterol
          60mg
          20%
          Sodium
          630mg
          26%
          Total Carbohydrate
          30g
          10%
          Dietary Fiber
          5g
          20%
          Sugar
          19g
          Protein
          25g
          Directions
          1. Preheat oven to 425°F.
          2. Place the tilapia filets in a greased 9x13” pan.
          3. Bake for 10–15 minutes, or until the tilapia can easily be flaked with a fork.
          4. While the fish is baking, pierce the sweet potato with a fork, then place on a microwave-safe plate.
          5. Microwave for 5 minutes or until potato is soft.
          6. Cut the potato in half, then scoop out the flesh into a medium-sized bowl.
          7. Use a fork or a potato masher to mash.
          8. When the fish is done baking, add it to the mashed potato, then flake the fish with a fork. (Make sure to leave the oven, since you will be using it again.)
          9. Add the remaining ingredients of the fish cakes to the bowl, then stir until well combined.
          10. Prepare a baking sheet with aluminum foil and cooking spray.
          11. Divide the fish mixture into 12 equal balls, then place them on the baking sheet. Flatten into round patties.
          12. Bake for 20 minutes. Flip over, then continue to bake for an additional 10 minutes.
          13. While the fish cakes are baking, make the mango salsa.
          14. Add all of the salsa ingredients into in a medium bowl.
          15. Stir until well combined.
          16. Remove the fish cakes, then cool for about 5 minutes.
          17. To serve, top with the mango salsa.
          18. Store leftovers in an airtight container.
          Nutrition per serving
          320 CALS
          25 G
          30 G
          12 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          320
          From Fat
          110
          Total Fat
          12g
          18%
          Saturated Fat
          1.5g
          8%
          Cholesterol
          60mg
          20%
          Sodium
          630mg
          26%
          Total Carbohydrate
          30g
          10%
          Dietary Fiber
          5g
          20%
          Sugar
          19g
          Protein
          25g

          WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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