We usually have "just" tilapia or salmon with lemon or salsa on top. These fish cakes add more flavor to any fish.
4-6 servings
Preheat the oven to 400F (200C)
4 organic/wild fish fillets: Atlantic mackerel, wild salmon, or tilapia
1/3 cup (80 ml) vegan mayonnaise
3/4 cup (95 g) (GF) breadcrumbs
1 Tbs. (15 ml) spicy brown mustard
1 Tbs. (9 g) each chopped: dill and parsley
1/4 cup (30 g) chopped organic green onion
zest and juice of 1 organic lemon
olive oil
1. Bake the fillets for 10-12 minutes (temperature of 145F/63C)
2. Place in a large bowl.
3. Use a fork to break the fish into small pieces.
4. Drain and excess liquid.
5. Add the rest of the ingredients except the oil and mix.
6. Form fish mixture into thick patties.
7. Coat skillet with the oil and heat over medium heat.
8. Fry for 2-3 minutes per side until golden brown.
9. Place them on a paper towel before a serving plate.
