Wash hands with soap and warm water. Wash produce well and chop as directed.
In a small bowl, stir together all sauce ingredients well. Cover and refrigerate until serving.
Drain excess liquid from canned fish. In a large bowl, mix together fish, green onions, roasted red peppers or pimentos, ¼ cup crackers or cornflakes, eggs, lemon juice and zest, parsley, garlic and pepper.
Set aside for 5 minutes to allow mixture to come together.
Mix gently until well combined. Shape into 8 patties. If mixture is still quite wet, squeeze excess water out when shaping.
Coat patties in remainder of cracker or cornflake crumbs.
Preheat a large skillet with a small amount of oil. Cook on each side for 3-5 minutes until golden browned and cooked through.
Alternatively, place raw patties on a well greased cookie sheet. Spray tops of patties with cooking spray and roast in a 425°F oven for 15 minutes, until golden and cooked through.
Serve warm with lemon dill sauce. Enjoy!
Ingredients
Directions
Wash hands with soap and warm water. Wash produce well and chop as directed.
In a small bowl, stir together all sauce ingredients well. Cover and refrigerate until serving.
Drain excess liquid from canned fish. In a large bowl, mix together fish, green onions, roasted red peppers or pimentos, ¼ cup crackers or cornflakes, eggs, lemon juice and zest, parsley, garlic and pepper.
Set aside for 5 minutes to allow mixture to come together.
Mix gently until well combined. Shape into 8 patties. If mixture is still quite wet, squeeze excess water out when shaping.
Coat patties in remainder of cracker or cornflake crumbs.
Preheat a large skillet with a small amount of oil. Cook on each side for 3-5 minutes until golden browned and cooked through.
Alternatively, place raw patties on a well greased cookie sheet. Spray tops of patties with cooking spray and roast in a 425°F oven for 15 minutes, until golden and cooked through.
Serve warm with lemon dill sauce. Enjoy!