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Fish cakes have long been a beloved dish across various cuisines worldwide, celebrated for their versatility and flavor. From the classic British fish cakes to the spicy fish cakes of Southeast Asia, this dish has evolved to suit different palates and ingredients, making it a staple in both casual and fine dining. Among the many variations, the Zesty Lemon Dill Fish Cakes stand out as a particularly fresh and flavorful option. With a delightful combination of crispy exterior and tender, flavorful interior, these fish cakes offer a satisfying meal that is both nutritious and delicious.

Lemon Dill Fish Cakes

Discover the fresh and flavorful world of Zesty Lemon Dill Fish Cakes, a delightful dish that combines crispy exteriors with tender, nutritious interiors. Made with high-quality white fish, creamy potatoes, and aromatic dill, these cakes offer a burst of brightness from lemon zest and juice. Perfect for any occasion, they serve as a main course or a tasty appetizer. Enjoy a healthy, balanced meal that’s easy to prepare and packed with flavor, appealing to both kids and adults.
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Ingredients
  

1 pound white fish fillets (like cod or haddock)

1 medium potato, peeled and cut into chunks

1/4 cup fresh dill, finely chopped

Zest of 1 lemon

2 tablespoons lemon juice

1/4 cup breadcrumbs (plus extra for coating)

1 large egg

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and pepper to taste

Olive oil for frying

Fresh lemon wedges (for serving)

Instructions
 

Cook the Potato: In a pot of boiling salted water, add the potato chunks and cook until tender, about 10-15 minutes. Drain and allow to cool slightly.

    Poach the Fish: Meanwhile, in a large skillet, add the white fish fillets with enough water to cover. Bring to a simmer over medium heat and poach for about 8-10 minutes until cooked through. Remove from the water and flake the fish with a fork.

      Combine Ingredients: In a large mixing bowl, mash the cooked potato. Add the flaked fish, fresh dill, lemon zest, lemon juice, breadcrumbs, egg, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined. If the mixture is too wet, add more breadcrumbs.

        Form Cakes: Using your hands, form the mixture into patties about 2-3 inches wide. Place them on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to help them firm up.

          Fry the Cakes: Heat olive oil in a large skillet over medium heat. Once hot, carefully place the fish cakes in the skillet, cooking in batches to avoid overcrowding. Fry each side for about 4-5 minutes or until golden brown and crispy.

            Serve: Remove the cakes from the skillet and drain on paper towels. Serve warm with fresh lemon wedges on the side.

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