Ingredients
Method
- Flake the cooked fish into a large bowl, breaking it into chunks of varying sizes. You want some larger pieces for texture.
- Add the beaten egg, panko breadcrumbs, chopped dill, diced onion, minced garlic, lemon juice, salt, and pepper to the fish.
- Mix gently with a fork until just combined. Don't overmix or the fish will become mushy.
- Shape the mixture into 8 patties, about 3 inches wide and 3/4 inch thick. Place on a plate and refrigerate for 15 minutes to help them hold together.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Lightly dust each fish cake with flour on both sides, shaking off excess.
- Cook the fish cakes for 3-4 minutes per side until golden brown and crispy. Don't flip them too early or they may break apart.
- Transfer to a paper towel-lined plate to drain briefly before serving.
Notes
Fish cakes can be made ahead and refrigerated for up to 2 days before cooking. They also freeze well for up to 3 months. If using frozen fish, make sure it's completely thawed and well-drained before mixing. Serve with lemon wedges and a simple green salad.