I learned to make fish cakes from my grandmother, who would stretch leftover salmon or cod into a whole new meal that somehow tasted even better than the original. She'd stand at her old gas stove, forming perfect little patties with her weathered hands, and the smell of onions and fresh dill would fill the whole kitchen. The key to really good fish cakes is getting the texture just right. You want them to hold together without being dense, and crispy on the outside without drying out the inside. I use a combination of fresh breadcrumbs and a little matzo meal, which gives them structure while keeping things light. The fish should be flaked, not mashed to death, and you need just enough egg to bind everything without making it soggy. What makes these fish cakes special is the way they crisp up in the pan. I heat the oil until it shimmers, then don't move them for the first few minutes. This creates that gorgeous golden crust that contrasts so nicely with the tender interior. Fresh herbs make all the difference too. I use dill and parsley, but chives work beautifully if that's what you have. These are perfect for a light dinner with a simple salad, or you can make smaller ones for appetizers. They reheat well in the oven, so you can make them ahead for company. Serve them with lemon wedges and maybe a dollop of sour cream mixed with fresh herbs.