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 tbsp panko breadcrumbs
- 1 tbsp fresh dill, finely chopped
- 1 tbsp shallot, minced
- 1 garlic clove, minced
- 1 tsp lemon zest
- 1/2 tsp coarse salt
- Freshly ground black pepper
- Olive oil, for pan-frying
For the yogurt-dill spread:
- 1/2 cup (120 ml) plain Greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 garlic clove, minced
- 1 tsp 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 tbsp 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.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 290