Lemon Dill Fish Cakes with Caper Mayo

• 1 lb canned white fish, drained and flaked
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped red onion
• 1 large egg, beaten
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp drained capers, finely chopped
• 1 tsp lemon juice

Steps

1. 1 In a large bowl, combine the flaked fish, dill, red onion, beaten egg, lemon juice, lemon zest, and 1/4 cup of breadcrumbs. Season with salt and pepper.
2. 2 Form into 8 patties and coat with the remaining breadcrumbs.
3. 3 Heat olive oil in a large skillet over medium heat.
4. 4 Cook patties until golden brown, about 4-5 minutes per side.
5. 5 For the caper mayo, mix mayonnaise, capers, and lemon juice in a small bowl.
6. 6 Serve fish cakes warm with a dollop of caper mayo on the side.

Equipment

• skillet
• spatula
• mixing bowl

Variations

• For a spicy kick, add a pinch of cayenne pepper to the fish mixture.

Substitutions

• If you don't have panko, substitute with regular breadcrumbs for a softer texture.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a light lager.

Nutrition

Tips

• For extra crispiness, refrigerate the patties for 30 minutes before cooking.
• Use fresh lemon juice for the best flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freeze uncooked patties in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge and cook as directed.

Serving Suggestions

• Serve with a fresh green salad or roasted vegetables for a complete meal.

FAQ