Dill Fish Cakes with Creamy Lemon Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Fish Cakes
  • ¾ lb skinless trout fillets (or fish of choice), cut into 2 inch pieces
  • 2 garlic cloves, coarsely chopped
  • 2 TBS minced dill
  • 1 TBS mayo
  • 2 tsp Dijon mustard
  • ¼ tsp each: salt, black pepper, cumin, sumac, onion powder and garlic powder
  • ½ cup panko breadcrumbs
  • Olive oil, for the skillet
Sauce
  • 1 garlic clove, minced
  • Juice of half a large lemon (about 2 TBS)
  • 3 TBS mayo
  • 3 TBS fresh minced dill
  • 2 TBS nonfat Greek yogurt
  • 1 TBS Dijon
  • ¼ tsp each: salt and fine black pepper
For Serving
  • 3 cups greens, such as spring mix, arugula or spinach, or steam/roasted veggies of choice
Instructions
  1. Combine the fish, garlic, dill, mayo, Dijon, salt, pepper, cumin, sumac, onion powder and garlic powder in the food processor and pulse until it is coarsely chopped and combined (some ½ inch pieces are fine). Add the panko and pulse 1-2 more times to mix in the panko.
  2. Form the fish mixture into 8 patties. Cook in a hot skillet with oil until golden brown on both sides and cooked through.
  3. Meanwhile, combine the garlic and lemon juice in bowl for the sauce. Let rest for 5-10 minutes to mellow the garlic. Whisk in the remaining ingredients (mayo, dill, Greek yogurt, Dijon, salt and pepper) until smooth.
  4. Serve the fish cakes over a bed of greens with the sauce, or serve along side roasted or steamed veggies for dipping in the sauce.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/dill-fish-cakes-with-creamy-lemon-sauce/