Fish cakes are a perfect accompaniment to a healthy breakfast, lunch or dinner. A lunch of fish cakes with a side of sauerkraut or steamed veggies is a delicious meal. I have also used the fish cake mix as a stuffing for bell peppers and tomatoes and it was wonderful. You could even make a sandwich with it and I am sure it would be delicious.
Print Pin 5 from 2 votes Fish Cakes with Dill and Sour Cream Fish Cakes with Dill and Sour Cream make a great lunch or dinner, or even a side dish. Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 Calories 258 kcal Author Heather Ingredients 1 lb. Cod or other white fish
1/3 cup plain yogurt
1 cup ground almonds
1/4 cup ground flax seeds
1/4 cup fresh dill minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons milk or cream Instructions Place fish in food processor and pulse until very fine.
Add yogurt, egg, almonds, flax seeds, dill, salt, pepper, lemon zest, lemon juice, and milk or cream. Pulse until just mixed. Do not over process.
Line a baking sheet with parchment paper.
Scoop fish batter onto baking sheet.
Pat fish into 1/2 inch thick patties.
Place in preheated oven at 350 degrees for 10 minutes.
Remove from oven, flip fish cakes, and cook another 10 minutes.
Remove from oven and serve.
Top with sour cream and fresh dill. Notes The fish cakes may be cooked in a pan with a little oil. Turn as directed and cook about 5 minutes per side. Nutrition Serving: 1 fish cake | Calories: 258 kcal | Carbohydrates: 9 g | Protein: 21 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 74 mg | Sodium: 589 mg | Potassium: 516 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 2.2 % | Vitamin C: 4.4 % | Calcium: 15.1 % | Iron: 14 %