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Tilapia Fish Cakes with Avocado-and-Roasted Tomato Salsa

Lemon zest and horseradish make these fish cakes dance with flavor. A relish of caramelized grape tomatoes and creamy avocado only enhances the dish.


6 Servings

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Quick Tips

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Cooking Tip: Cherry tomatoes can be used instead of grape tomatoes, but since they’re larger, the roasting time may need to be increased.

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Keep it Healthy: Make the fish cakes on the weekend. Freeze them and use them on busy weeknights.

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Tip: Substitute any other firm white fish fillet for the tilapia.


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Nutrition Facts

Calories 398
Total Fat 25.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 15.0 g
Cholesterol 69 mg
Sodium 206 mg
Total Carbohydrate 28 g
Dietary Fiber 9 g
Sugars 11 g
Protein 22 g
Dietary Exchanges
4 vegetable, 1/2 starch, 3 lean meat, 2 fat

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