Photo: Dana Gallagher; Styling: Phillipa Braithwaite
Total Time
42 Mins
Yield
4 servings (serving size: 2 cakes and about 1 tablespoon sauce)

How to Make It

Step 1

Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.

Step 2

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.

Step 3

To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.

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