Citrus Herb Fish Cakes

Instructions

1. Boil the Potatoes

   6 min hands-on10 min waiting

   • Peel and chop the potatoes into even chunks.
   • Place in a pot, cover with cold water, and add salt.
   • Bring to a boil over medium heat and cook for 10–12 minutes until fork-tender.
   • Drain and mash with one-third of the Greek yogurt.
   • Let cool slightly.

2. Prepare Edamame and Herbs

   3 min hands-on2 min waiting

   • Boil water and pour over edamame in a heatproof bowl.
   • Let sit for 2–3 minutes, then drain.
   • Optionally, remove outer skins.
   • Finely chop dill and parsley.

3. Flake the Smoked Salmon

   2 min hands-on

   • Flake the smoked salmon into large pieces, keeping some chunks intact.

4. Mix Fish Cake Base

   3 min hands-on

   • Combine mashed potatoes, edamame, flaked salmon, two-thirds of the herbs, and zest of two lemons in a bowl.
   • Season with black pepper and salt.
   • Gently fold to combine.

5. Shape and Coat Fish Cakes

   5 min hands-on15 min waiting

   • Divide mixture into portions and shape into fish cakes.
   • Prepare dishes with flour, beaten eggs, and breadcrumbs.
   • Dredge each cake in flour, dip in eggs, and coat with breadcrumbs.
   • Refrigerate for 15 minutes.

6. Pan-Fry the Fish Cakes

   7 min hands-on

   • Heat olive oil in a pan over medium heat.
   • Add fish cakes in batches, not overcrowding the pan.
   • Fry each side for 3–4 minutes until golden brown.
   • Drain on paper towels.

7. Prepare Cucumber Salad

   3 min hands-on

   • Slice cucumber and onion into thin rounds.
   • Add to a bowl with remaining herbs.

8. Dress the Salad

   2 min hands-on

   • Zest and juice remaining lemon over cucumber mixture.
   • Add salt and olive oil.
   • Toss gently to combine.

9. Assemble the Plates

   1 min hands-on

   • Divide fish cakes onto plates.
   • Add cucumber salad alongside.

10. Garnish and Serve

    • Serve with lemon wedges and a dollop of Greek yogurt.
    • Optionally, drizzle yogurt with chili oil.
    • Cooking tips:
    • Ensure the mashed potatoes are cool before mixing with the fish to prevent the cakes from falling apart.
    • For crispy fish cakes, avoid overcrowding the pan, as this can lower the oil’s temperature.
    • If you prefer an even zestier flavor, sprinkle additional lemon zest over the plated fish cakes just before serving.
    • Chilling the fish cakes before frying is essential for maintaining their shape during cooking.