Juice of 2 lemons
Zest of one of the lemons
1/2 cup mayonnaise
1/2 cup chopped green onions
2 T sweet pickle relish
2 T prepared horseradish
2 T chopped fresh dill
2 cups Panko (Japanese breadcrumbs)
12 oz firm fresh boneless fish fillets, such as Mahi Mahi, roughly chopped
1 large egg, beaten
olive oil for sauteeing
In a mixing bowl, combine the lemon juice, zest, mayonnaise, green onion, horseradish and dill. Mix well and set aside.
Pour half of the bread crumbs onto a plate and set aside. Add remaining bread crumbs to a mixing bowl with the chopped fish, the beaten egg and 1/3 cup of the mayonnaise mixture. Mix well.
Form the fish mixture into eight patties and coat with the reserved breadcrumbs.
Heat 1/4" of olive oil in a large heavy skillet over medium-high heat and saute the fish cakes until golden brown and cooked through, about three minutes on each side.
Makes four first course servings.