Dijon Fishcakes

Adapted from Real Simple Magazine May 2011


6oz tilapia

6 oz canned salmon (drained and picked clean of bones)

1/4 cup mayonnaise

1 1/2 tsp dijon mustard

1 tbsp chopped fresh dill

1/2 c panko

1 egg




Season the tilapia with salt and pepper and bake at 400 for 10 minutes (or until easily flaked), cool, and then flake the fish.

Mix mayo, mustard, dill, and egg in a bowl.

Fold the tilapia, salmon, and panko into the mayonnaise mixture and form into 4 patties. Chill in the refrigerator for 30 minutes.

Pan sear in olive oil, about 5 minutes per side or until golden brown.


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