Cook some tilapia fishcakes
Place the slices of bread in a food processor and pulse until it’s crumbly. Put the bread crumbs in a bowl.
Next place the fish in a food processor and pulse until the fish is chopped coarsely; you do not want the fish to become a paste. If you do not have a food processor, chop with a knife.
Place the fish back into bowl. Finely chop the thyme, parsley, scallion and garlic then add to the bowl with the fish.
Add about 1/3 of fresh bread crumbs, black pepper, red pepper flakes, mayo, salt and lime juice and mix well to combine. Place remaining bread crumbs onto a plate.
Spoon about 1/3 cup of the fish into the palm of your hands and form into a 1 ½ inch thick patty then lightly coat the fish cake with the bread crumbs. Place on a pan lined with parchment paper then repeat with the remaining fish.
Place enough oil in a frying pan that’s about 1 inch deep. Heat oil over medium fire; once oil is hot, lower the heat to medium low.
Fry fish cakes for 5 minutes per side until golden brown, flipping only once. You do not want to move the fishcakes too much or it may fall apart. If the fishcakes brown too quickly, then lower the fire.
Once the fishcakes are golden, remove from the fire and place on a plate lined with paper towel to drain.