LEMON AND DILL FISH PATTIES

INGREDIENTS

750g white fish fillets, bones and skin removed, roughly chopped 2 cups fresh white breadcrumbs 3 green onions, thinly sliced 1 lemon, rind finely grated, juiced 1/3 cup dill sprigs, finely chopped 1 egg, lightly beaten olive oil cooking spray salad leaves and lemon wedges, to serve

TARTARE SAUCE

1 cup 97 per cent fat-free mayonnaise 2 gherkins, finely chopped 1 tablespoon capers, finely chopped 1 tablespoon dill sprigs, finely chopped

METHOD Step 1

Preheat oven to 180°C. Line a baking tray with baking paper. Place fish in a food processor. Process until finely chopped. Transfer to a large bowl.

Step 2

Add 1 cup breadcrumbs, green onion, lemon rind, 2 tablespoons lemon juice, dill, egg and salt and pepper. Stir until well combined. Using 1/5 cup mixture at a time, shape mixture into 8 patties.

Step 3

Place remaining breadcrumbs on a plate. Coat both sides of patties in breadcrumbs, pressing on with fingertips to secure. Place on prepared tray. Lightly spray both sides of patties with oil. Bake for 20 to 25 minutes or until light golden and cooked through.

Step 4

Make tartare sauce. Combine mayonnaise, gherkin, capers and dill in a bowl. Season with salt and pepper.

Step 5

Place 2 fishcakes on each serving plate. Serve with tartare sauce, salad leaves and lemon wedges.