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
Units
Scale
For the fish patties:
- 3/4 lb (340 g) cod fillets, cut into 1-inch pieces
- 2 tablespoons panko breadcrumbs
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon shallot, minced
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Olive oil, for pan-frying
For the yogurt-dill spread:
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 garlic clove, minced
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
To assemble:
- 4 slider buns
- A handful of baby arugula
- Sliced cucumber
Instructions
- In a food processor, pulse the cod until coarsely chopped — do not process to a paste. Transfer to a bowl and gently fold in the panko, dill, shallot, garlic, lemon zest, salt, and pepper with a rubber spatula. Do not overmix. Shape into four patties. For best results, refrigerate 30 minutes before cooking.
- Heat 2 tablespoons of olive oil in a medium heavy-bottomed skillet over medium-high heat until shimmering. Add the patties and cook until cooked through and golden brown, about 3 minutes per side.
- Make the yogurt-dill spread: stir together the Greek yogurt, dill, garlic, lemon juice, salt, and pepper in a small bowl until combined.
- Spread the yogurt-dill sauce generously on both halves of each bun. Add arugula and sliced cucumber, then top with a fish patty. Serve immediately.
Notes
Chilling the fish mixture for 30 minutes before shaping helps the patties hold together in the pan. Salmon works beautifully here in place of cod if that’s your preference.
- Category: Main