Tilapia Fish Cakes

• 4 Regal Springs Tilapia Fillets
• Salt and pepper, to taste
• ⅓ cup mayonnaise
• ¾ cup breadcrumbs
• 1 Tbsp spicy brown mustard
• 1 Tbsp fresh dill, chopped
• 1 Tbsp fresh parsley, chopped
• ¼ cup green onion, chopped
• Zest and juice of 1 lemon
• Grapeseed oil, for frying

Preheat oven to 400 F. Line baking tray with parchment paper.

Lay tilapia fillets on tray; season with salt and pepper. Bake 10 to 12 minutes until fish reaches internal temperature of 145 F.

Transfer tilapia to a large bowl. Using a fork, break tilapia into small pieces. Drain any excess liquid. Add remaining ingredients except the oil and mix. Form fish mixture into ½ to ¾-inch-thick patties, ⅓ cup each.

Coat skillet with oil and heat over medium heat. Fry for 2 to 3 minutes per side until golden brown. Transfer fish cakes to a paper-towel-lined tray. Makes 4 to 6 servings.