Fish Cakes With Coleslaw And Horseradish-Dill Sauce Recipe

Name: Fish Cakes With Coleslaw And Horseradish-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large lemons; 1/2 cup mayonnaise; 1/2 cup chopped green onions, divided; 2 tablespoons sweet pickle relish; 2 tablespoons prepared horseradish; 3 tablespoons chopped fresh dill, divided; 4 slices white sandwich bread, torn into pieces; 8 ounces mahi-mahi, cut into 8 strips; 1 large egg, lightly beaten; 1 8-ounce bag coleslaw mix; 2 tablespoons olive oil

Servings: persons

2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 ounces mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8-ounce bag coleslaw mix
2 tablespoons olive oil

1
Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
2
Grind bread to fine crumbs in processor. Place 1 cup 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 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
3
Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
4
Heat oil in large nonstick skillet over medium heat. Add fish cakes; saute until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large lemons, 1/2 cup mayonnaise, 1/2 cup chopped green onions, divided, 2 tablespoons sweet pickle relish, and more.

Yes, Fish Cakes With Coleslaw And Horseradish-Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes With Coleslaw And Horseradish-Dill Sauce

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