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    • Pollock Fish Cakes with Lemon & Dill

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 320; Fat 16g; Carbs 21g; Protein 28g; Sodium 590mg
    Pollock Fish Cakes with Lemon & Dill is a delicious and easy-to-make meal. This dish is loaded with flavour, featuring fresh dill, lemon juice, and Dijon mustard. The fish cakes are lightly breaded and pan-fried to golden perfection. Serve with a side of lemon wedges and a fresh salad for an enjoyable meal.  
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    Ingredients

    • 2 lbs. pollock fillets
    • 2 large eggs
    • 2 tablespoons Dijon mustard
    • 2 tablespoons finely chopped fresh dill
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 cup plain bread crumbs
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • Lemon wedges, for serving (optional)

    Method

    • Begin by cutting the pollock fillets into 1-inch cubes.
    • In a medium bowl, whisk together the eggs, Dijon mustard, chopped dill, and lemon juice.
    • Add the cubed pollock to the egg mixture and stir to combine.
    • In a separate bowl, combine the bread crumbs and olive oil.
    • Form the pollock mixture into patties and coat in the breadcrumb mixture.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Cook for 4-5 minutes per side, or until golden brown and cooked through.
    • Serve with a side of lemon wedges, if desired.
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