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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.