Tilapia Croquettes with Lemon Aioli

Tilapia Croquettes - a healthy crab cake substitute

One of my go-to family meals growing up was tuna croquettes (basically crab cakes, except with tuna). It was an easy weeknight meal that never failed to satisfy the entire family. Mom, if you’re reading this, feel free to correct me, but as I remember it, our tuna croquettes were made from canned tuna, bread crumbs, and spices, and used an egg as a binding agent. We served them with a side of spaghetti with cream cheese and tomato sauce, a simplified version of vodka sauce, if you will.

Tilapia Croquettes - a healthy crab cake substitute

In an effort to health-ify this household staple, I switched out the canned tuna for fresh tilapia and subbed the bread crumbs for almond flour. It’s no tuna croquette, but it tastes pretty darn great in my book. I didn’t come up with a replacement for my favorite spaghetti with cream cheese and tomato sauce (yet), but I’m already thinking doctoring up my zucchini “pasta” (which I’ve eaten 2 nights in a row this week, by the way) to serve alongside these croquettes.

Tilapia Croquettes with Lemon Aioli

Recipe Type: Main Dish, Appetizer

Author: Rachel

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 4-5

Ingredients

Tilapia Croquettes

2 tilapia filets (weight about 1 lb)
1/4 cup lemon aioli
juice & zest of 1/2 lemon
1/4 tsp salt
1/4 tsp pepper
1/2 tsp granulated garlic
1 1/2 cups almond flour
3-4 tbsp oil for frying

Lemon Aioli

2 egg yolks
1/2 tsp dry mustard
1 clove garlic, crushed
1/2 tsp lemon zest
2 tsp lemon juice
2/3 + cup light olive oil (not extra virgin, the flavor will be too strong)
salt and pepper, to taste

Instructions

For your aioli, combine all ingredients (except olive oil) in a blender or food processor and run until combined. While your blender or food processor is still running, slowly add in the olive oil, one drop at a time. Once your mixture reaches a consistency similar to that of mayonnaise, you may increase the speed at which you pour the olive oil. If mixture begins to separate, stop blender or food processor and mix with spoon, then continue the process until mixture is uniform. If you like a thinner aioli, feel free to add more oil. Season with salt and pepper, and set aside.
For your croquettes, tear apart your tilapia filets by hand into small pieces. Stir in aioli, lemon juice and zest, salt, pepper, garlic, and almond flour. Form mixture into 6-8 patties. Turn burner to medium-high heat, pour oil in pan and fry croquettes 4-5 minutes on each side.
Serve with aioli.

Adapted from Saveur

Tilapia Croquettes - a healthy crab cake substitute