Ingredients with Measurements:
- 1 pound white fish fillets, such as cod or haddock
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper, to taste
For the Lemon Dill Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the fish fillets into small pieces and place them in a food processor. Pulse until the fish is finely chopped.
3. In a large bowl, combine the chopped fish, breadcrumbs, mayonnaise, onion, celery, red bell pepper, egg, Dijon mustard, lemon juice, dill, salt, and pepper. Mix well.
4. Form the mixture into 8-10 patties and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the fish cakes are golden brown and cooked through.
6. While the fish cakes are baking, prepare the Lemon Dill Sauce. In a small bowl, whisk together the mayonnaise, lemon juice, dill, salt, and pepper.
7. Serve the fish cakes hot with the Lemon Dill Sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or tuna.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of red bell pepper, you can use green bell pepper or jalapeño pepper.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the fish cake mixture.
- Add grated Parmesan cheese to the fish cake mixture.
- Serve the fish cakes with a spicy aioli or tartar sauce instead of the Lemon Dill Sauce.
Tips and tricks:
- Make sure to finely chop the fish in the food processor to ensure that the fish cakes hold together.
- If the fish cake mixture is too wet, add more breadcrumbs.
- If the fish cake mixture is too dry, add more mayonnaise or a splash of milk.
Storage instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish cakes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of lettuce or arugula.
- Garnish the fish cakes with chopped fresh herbs or lemon wedges.
Pairings:
- Serve the fish cakes with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Serve the fish cakes with a side of rice or quinoa.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad with roasted vegetables
Troubleshooting advice:
- If the fish cakes are falling apart, add more breadcrumbs or mayonnaise to the mixture.
- If the fish cakes are too dry, add more mayonnaise or a splash of milk to the mixture.
Food safety advice:
- Make sure to cook the fish cakes until they are golden brown and cooked through to ensure that they are safe to eat.
Food history:
- Fish cakes have been a popular dish in many cultures for centuries. In England, fish cakes were traditionally made with leftover fish and mashed potatoes.
Flavor profiles:
- The fish cakes are savory and slightly sweet, with a hint of lemon and dill. The Lemon Dill Sauce adds a tangy and herbaceous flavor.
Serving suggestions:
- Serve the fish cakes as a main course for dinner or as an appetizer for a party.
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