Fish cakes might sound fancy, but they're actually one of the most practical ways to use up leftover fish or create something special from simple pantry staples. I started making these after my grandmother shared her Depression-era recipe, though I've lightened it up with fresh herbs and a brighter finish. The beauty of fish cakes lies in their versatility. You can use any firm white fish like cod, halibut, or even leftover salmon from Friday night dinner. The key is getting the moisture balance right so they hold together without being dense. I learned this the hard way after making hockey pucks instead of tender patties during my early attempts. What sets these apart from other versions is the combination of fresh dill and bright lemon zest. The dill adds an earthy note that pairs beautifully with fish, while the lemon keeps everything tasting fresh rather than heavy. I also use a mix of breadcrumbs and mashed potato for binding, which creates a lighter texture than using breadcrumbs alone. These work perfectly as a weeknight dinner with a simple salad, or you can make them smaller for appetizers when you're entertaining. They freeze beautifully too, so I often double the batch and keep some on hand for quick meals. Serve them with a squeeze of lemon and maybe some tartar sauce if you want to get fancy.