Makes | 4 to 6 servings
- 2 Yukon gold potatoes, cooked until tender, peeled and mashed
- 2 cans (4.25 oz. each) smoked sardines or kippers, drained and mashed
- 2 cloves garlic, pressed through a garlic press
- 3 scallions, minced
- 3 tbs. chopped fresh dill, divided
- Zest and juice of one lemon, separated, plus additional lemon wedges for garnish
- 1/2 cup quinoa flakes
- 2 eggs, lightly beaten
- Salt and freshly ground black pepper
- 2 tbs. extra-virgin olive oil for pan-frying the fish cakes
- 1 cup whole-milk Greek yogurt
- In a medium bowl, mash the potatoes and fish together.
- Add the garlic, scallions, half the dill, lemon zest, quinoa flakes, eggs, and salt and pepper, and then mix together until uniformly blended.
- Refrigerate mixture for 30 minutes and then shape into four to six patties.
- Heat olive oil in a cast-iron or nonstick skillet and pan-fry the fish cakes until golden brown and cooked through. Keep the fish cakes warm in a low oven while you prepare the remaining cakes.
- Make a simple sauce by mixing the remaining dill and lemon juice into the yogurt.
- Drizzle over the warm fish cakes and serve with lemon wedges.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson