I've been making fish cakes for years, but it took me a while to nail the perfect kosher version. The key isn't just using good fish (though that helps), it's about the right balance of moisture and binding agents. Too many eggs and you get a rubbery mess. Too little and they fall apart in the pan. Fish cakes have this wonderful way of transforming leftover cooked fish into something completely different. I started making them when my kids were younger and pickier about fish. Somehow, shaped into patties and pan-fried until golden, even my most skeptical eater would gobble them up. The texture becomes tender on the inside with a crispy exterior that makes each bite satisfying. Fresh dill makes all the difference here. Dried just doesn't give you that bright, almost lemony flavor that pairs so beautifully with white fish. I use cod or halibut most often, but any firm white fish works well. The trick is to flake it gently so you get some nice chunks mixed in with finer pieces. This creates texture variety that keeps each bite interesting. These fish cakes work perfectly as a light dinner with a simple green salad, or you can serve them as appetizers at Shabbat dinner. They're also great for a weekday lunch when you want something more substantial than a sandwich but don't have time for an elaborate meal. I like to make extra and keep them in the fridge for quick reheating later in the week.