Lemon Caper Fish Cakes

Prep Time

15 minutes

Cooking Time

10 minutes

Yields

8 Servings

Ingredients

• 2 tb. olive oil

• 2 garlic cloves, minced or 1 tb. garlic paste

• 1 pound dover sole

• 2 eggs

• 1 tb. capers

• 1 scallion, white and green parts, finely chopped

• 1 tb. dijon mustard 

•  1 tb. lemon juice

• 1/4 cup panko breadcrumbs (omit if going carb free)

• 1/4 cup whole wheat flour (omit if going carb free)

• 1/4 cup mayonnaise

• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees.

2. In a large baking sheet, line dover sole and season with salt and pepper.

3. Let it cook for about 10 minutes. 

4. Remove from heat and drain liquids. 

5. In a large glass mixing bowl, add fish and then flake fish with a fork. Cover and chill for at least 3 hours.

6. Once the fish has cooled, add all the remaining ingredients except for the olive oil and fully combine.

7. In a large, preferably nonstick skillet, heat olive oil over medium heat. 

8. Using a tablespoon, scoop out a round shaped fish mixture on the pan. 

9. Cook fish cakes until golden brown, about 3 to 5 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.

10. Serve with dipping sauce of choice (I used a horseradish tartar) and enjoy!