Tilapia Fish Cakes with Potato

Ingredients:

• 2 ea. Portico® Classic Tilapia Fillet Boneless Skinless 7-9 oz. IQF – SUPC: 0496651, cooked
• 1 1/2 cups panko breadcrumbs divided
• 1 cup peeled and shredded russet potato
• 2 eggs lightly beaten
• 2 tablespoons sour cream
• 2 teaspoons lemon juice from 1 lemon
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Sour cream for serving
• Dash cayenne pepper
• 4-6 tablespoons olive oil

Directions:

1. Using two forks, shred the cooked tilapia.
2. In a large bowl, combine the shredded tilapia, 1/2 cup panko breadcrumbs, potato, eggs, sour cream, lemon juice, chili powder, salt, pepper, and cayenne. Mix well.
3. Lay out two large plates. Sprinkle the remaining 1 cup panko breadcrumbs on 1 plate.
4. Using your hands, scoop up a golf ball sized amount of the fish mixture. Roll it into a ball and flatten. Dip it in the panko on both sides and place on the empty plate. Continue with the remainder of the fish mixture.
5. Heat 2-3 tablespoons olive oil in a large skillet over medium heat.
6. Working in batches, arrange your fish cakes in a single layer in the skillet and cook for 3-5 minutes, until golden brown. Flip and cook on the other side. Add more oil, as needed.
7. Cook the remainder of the fish cakes and serve with sour cream.