Description
A light change from a heavy beef burger, these fish cake sandwiches are easy to throw on the grill and enjoy with a cool yogurt and dill sauce.
Ingredients
Scale
For patties
- 3/4 pound cod filets, cut into 1-inch pieces
- 2 tablespoons panko breadcrumbs
- 1 tablespoon fresh chopped dill
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Olive oil, for pan-frying
For yogurt-dill spread
- See the recipe in the link above.
For sliders
- 4 slider buns
- A handful of arugula
- Sliced cucumber
Instructions
- n a food processor, pulse the cod until coarsely chopped (do not make a paste). Transfer to bowl and gently mix in breadcrumbs, dill, shallot, garlic, lemon zest, salt and pepper with a rubber spatula (don’t overmix). Shape into four patties.
- In a medium heavy-bottomed saucepan, heat up two tablespoons olive oil over medium-high heat until shimmering. Add patties and cook until cooked through and browned, about 3 minutes per side.
- To make yogurt-dill sauce, combine all ingredients in a small bowl. Assemble sliders and serve immediately!
- Category: Main