Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These are easy to make tilapia burger patties. Can double the batch to make ahead and freeze. You can serve them as open-faced fish burgers, or a protein main with a fresh, crispy tossed salad.

Gallery

Recipe Summary test

prep:
30 mins
cook:
20 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
12 patties
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tilapia in the bowl of a food processor and pulse until finely chopped.

    Advertisement
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add white parts of the green onions, bell pepper, celery, and garlic to the hot oil and saute until they start to brown, 5 to 7 minutes. Add green parts of the green onions and parsley; saute, 2 to 3 minutes more. Let cool, about 10 minutes.

  • Combine the veggie mixture with the fish. Add salt, onion powder, garlic powder, red pepper flakes, and black pepper; mix with your hands until well combined. Mix in bread crumbs and egg until thoroughly combined. Shape into burger-sized patties.

  • Heat remaining olive oil on a griddle over medium to medium-high heat. Cook patties in the hot oil, working in batches as needed, until nicely browned, 3 to 5 minutes on each side.

Cook's Notes:

You can use any color bell pepper and any herbs you like.

You can also cook these in a preheated oven at 350 degrees F (175 degrees C) for 20 minutes on one side (use a tray greased with olive oil): coat patties with olive oil, flip, and coat the other side with olive oil, and cook another 20 minutes. Then, broil until nicely browned, 2 to 3 minutes per side.

Nutrition Facts

125 calories; protein 12.1g; carbohydrates 10.7g; fat 4.9g; cholesterol 32.6mg; sodium 279.2mg. Full Nutrition
Advertisement

Reviews (1)

Rating: 5 stars
11/28/2020
These turned out really good and were a nice change from salmon patties. I used red bell pepper to add more color and to make sure the patties held together, I stuck them in the freezer for 30 minutes to firm them up. That step may not have been necessary but I didn't want to take any chances. I do think the serving size is off because you'll never be able to get 12 patties out of this. Plan on 6 at best. Read More