Fish Cakes with Coleslaw and Horseradish-Dill Sauce
Fish Cakes with Coleslaw and Horseradish-Dill Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Grate enough lemon peel to measure 2 1/2 teaspoons.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrate 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.
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.
Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl.
Season with salt and pepper.
Heat oil in large nonstick skillet over medium heat.
Add fish cakes; sauté until cooked through, about 2 minutes per side.
Serve fish cakes with slaw and sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.