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Whole30® Tilapia Fish Cakes

Megan Ostler and Michelle Alley

Ingredients

Fish cakes

  • 1 pound tilapia
  • 1 large sweet potato
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 small sweet potato
  • ¼ cup cilantro, chopped
  • ¼ cup bell pepper, diced
  • 1 garlic clove, minced
  • 1 celery stalk, chopped
  • 1 tablespoon lemon juice
  • ¼ cup Whole30-compliant ranch

Mango salsa

  • 1 mango, diced
  • 1 jalapeño, deseeded and diced
  • 1 cup pineapple, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • ¼ cup red bell pepper, diced
  • 1 teaspoon cumin
  • ¼ teaspoon salt

Directions

  1. Preheat oven to 425°F.
  2. Place the tilapia filets in a greased 9×13” 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 every 4 fish cakes with ½ cup of the mango salsa.  
  18. Store leftovers in an airtight container.

 

NUTRITIONAL INFO PER SERVING
Calories 320 (110 from fat)
Total fat 12g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 630mg
Carbohydrate 30g (5g dietary fiber, 19g sugar)
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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