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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • 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.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.