Preheat the oven to 400 degrees. Cover a cookie sheet in aluminum foil and put some olive oil on the surface of the aluminum foil. Place the tilapia filets on top and cook for 20 minutes.
Once the tilapia is out of the oven and has cooled a little, use two forks to break apart the fish into little pieces.
In a separate bowl, mix the lemon juice, eggs, onion powder, garlic powder, mustard, salt, pepper, and thyme together with a whisk until well blended. Then add the fish and 1/2 cup of almond flour to the mixture and mix well with a fork.
Put 1 cup of almond flour on a plate.
Using a 1/4 cup measuring scoop, scoop some of the fish mixture and form it into a pattie/ cake in your hands. Dunk the top and bottom of each cake in the almond flour mixture that is on the plate and then place the finished fish cakes on a separate plate.
Put the fish cakes in the fridge for 30 minutes.
Once the 30 minutes is up, heat 1 tbs (add more if you think you need it) of olive oil in a large frying pan over medium-high heat.
Cook each fish cake for 4 minutes, then flip and cook for another 4 minutes. Each side should be golden and crispy.
Remove them from the pan and place on a paper towel before serving.
Makes 8 fish cakes