Recipe: Yummy Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette You can cook Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

  1. Prepare of Fish Cakes.
  2. It's 1 lb of ground Tilapia fish.
  3. Prepare 1 cup of bread crumbs.
  4. It's 1 of egg.
  5. You need 1 tbsp of lemon pepper.
  6. It's 1 tsp of ground mustard.
  7. You need 1/4 cup of chopped dried seaweed.
  8. You need 2 tbsp of EVOO for frying.
  9. It's of Vinaigrette.
  10. You need 1/4 cup of pomegranate molasses.
  11. Prepare 1/4 cup of EVOO.
  12. It's 1/4 cup of lime juice (actually 1/8, but couldn't put it).
  13. You need 1 tsp of black sesame seeds.
  14. You need 1 tsp of white sesame seeds.
  15. It's 1/4 tsp of cayenne pepper.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette instructions

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

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