Lemon Dill Fish Cakes

Fish cakes are a beloved dish enjoyed across various cultures, celebrated for their versatility and delightful flavors. Whether served as a main course, an appetizer, or even a light snack, fish cakes can be customized to suit a multitude of tastes and occasions. Among the many variations, Zesty Lemon Dill Fish Cakes stand out with their refreshing lemony zest and aromatic dill, creating a dish that is both light and invigorating.

Discover the refreshing taste of Zesty Lemon Dill Fish Cakes with this delightful recipe that combines firm white fish, creamy mashed potatoes, and aromatic dill. Perfect for any meal or occasion, these cakes offer a crispy exterior and a tender interior, enhanced by the zesty brightness of lemon. Healthy and rich in protein, they're sure to please everyone. Learn how to make these tasty fish cakes and pair them with a creamy mustard mayo dipping sauce for an unforgettable experience!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) firm white fish fillets (like cod or haddock)

1 cup mashed potatoes (about 2 medium potatoes)

1/4 cup fresh dill, chopped

Zest of 1 lemon

Juice of 1/2 lemon

2 green onions, finely chopped

1 egg, beaten

1/2 cup breadcrumbs (plus extra for coating)

Salt and pepper to taste

1/4 cup mayonnaise (for serving)

1 tbsp Dijon mustard (for serving)

Oil for frying (olive oil or vegetable oil)

Instructions

Prepare the Fish: Poach the fish fillets in simmering water for about 10 minutes, or until fully cooked and flaky. Drain and allow to cool. Once cool, flake the fish into large pieces, removing any bones or skin.

Mix the Base: In a large bowl, combine the flaked fish with mashed potatoes, chopped dill, lemon zest, lemon juice, green onions, and the beaten egg. Season with salt and pepper to taste.

Form the Cakes: Gently fold in the breadcrumbs until the mixture is just combined. Using your hands, form small patties, about 2-3 inches in diameter, and coat each cake in extra breadcrumbs for a crispy crust.

Chill the Cakes: Place the formed fish cakes on a baking sheet lined with parchment paper and refrigerate for about 30 minutes. This will help them hold their shape when frying.

Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat. You can test if the oil is hot enough by dropping a small piece of batter in; it should sizzle.

Fry the Cakes: Carefully place the chilled fish cakes in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Prepare the Sauce: In a small bowl, mix together mayonnaise and Dijon mustard. Adjust to taste, adding more mustard for a tangy kick.

Serve: Serve the golden fish cakes warm, drizzled with the mustard mayo sauce. Garnish with additional dill and lemon wedges if desired.

Prep Time: 25 minutes | Total Time: 1 hour | Servings: 4