Fancy Fish Cakes

Eric and I have been trying to find ways to include more seafood in our diets. One of the easiest ways we've been able to do this is by purchasing bags of frozen fish filets and eating at least one meal each week from that. However, eating the same type of fish over and over again can get a little repetitive, especially if it's fixed the same way each time.

So this week I tried out a new recipe I saw in my Real Simple cook book: Dijon Fish Cakes (like crab cakes, but cheaper!) Oh my gosh. It was a DELICIOUS meal, and so affordable! And it was so incredibly easy. You can use pretty much any type of fish you like. We used Swai because that's what we had on hand, but we're planning to try this recipe with Flounder, Salmon, and Tilapia. Each fish will lend its own unique flavor!

We ate our cakes with a side of broccoli and potatoes. There were a couple cakes leftover, and I used those to make little sandwiches on whole wheat buns for lunch the next day.

For this recipe you'll need:
4 8-oz fish filets
2 eggs
1/4 to 1/2 cup mayo
1 heaping Tablespoon Dijon mustard
2 Tbsp fresh Dill
1 tsp lemon juice (or zest if you have it)
Salt and Pepper to taste
2 Tbsp olive oil for frying

Preheat your oven to 400 and bake the fish for 10-12 minutes, or until cooked through.

While the fish is baking, combine eggs, mayo, mustard, dill, lemon juice, salt and pepper in a mixing bowl. Whisk together. (Note: Start with less mayo, then add more once you've folded in your fish if it seems like the mixture is too dry.)

After you've pulled the fish from the oven, take a fork and flake the filets, then add to the mixing bowl. Fold in your fish. Once combined, use a large spoon to create little cakes on a plate. You should have enough to make 7-8. Let these cakes chill for at least 30 minutes before frying.

When the cakes are ready, heat your olive oil in a wide skillet until the pan is nice and hot. Add your cakes and fry for about 2 minutes on each side, or until golden brown.

After the cakes are all done, serve any way you like! Serve with a side of veggies, over salad, or on buns-- whatever you like! The leftovers can be stored in the fridge for up to 3 days, or frozen in airtight ziplocks for up to 2 months.