Fish Cakes with Coleslaw and Horseradish-Dill Sauce

Ingredients for Fish Cakes with Coleslaw and Horseradish-Dill Sauce

• 2 large lemons

• 80g mayonnaise

• 80g chopped spring onions, divided

• 2 tablespoons sweet pickle relish

• 2 tablespoons prepared horseradish

• 45ml chopped fresh dill, divided

• 4 slices white sandwich bread, torn into pieces

• 230g mahi-mahi, cut into 8 strips

• 1 large egg, lightly beaten

• 1 230g bag coleslaw mix

• 2 tablespoons olive oil

How to make Fish Cakes with Coleslaw and Horseradish-Dill Sauce

Grate enough lemon peel to measure 2 1/2 teaspoons . Halve lemons; squeeze enough juice to measure 60ml . Mix peel, 2 tablespoons juice, mayonnaise, 60ml spring onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.

Grind bread to fine crumbs in processor. Place 110g breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 60ml spring onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.

Toss coleslaw mix, 45ml sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.

Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.