Makes four to six servings
- 2 Yukon gold potatoes, cooked until tender, peeled and mashed
- 2 cans (4.25 oz. each) smoked sardines or kippers, drained and mashed
- 2 cloves garlic, pressed through a garlic press
- 3 scallions, minced
- 3 tbs. chopped fresh dill, divided
- Zest and juice of one lemon, separated, plus additional lemon wedges for garnish
- 1/2 cup quinoa flakes
- 2 eggs, lightly beaten
- Salt and freshly ground black pepper
- 2 tbs. extra-virgin olive oil for pan-frying the fish cakes
- 1 cup whole-milk Greek yogurt
In a medium bowl, mash the potatoes and fish together.
Add the garlic, scallions, half the dill, lemon zest, quinoa flakes, eggs, and salt and pepper, and then mix together until uniformly blended.
Refrigerate mixture for 30 minutes and then shape into four to six patties.
Heat olive oil in a cast-iron or nonstick skillet and pan-fry the fish cakes until golden brown and cooked through. Keep the fish cakes warm in a low oven while you prepare the remaining cakes.
Make a simple sauce by mixing the remaining dill and lemon juice into the yogurt.
Drizzle over the warm fish cakes and serve with lemon wedges.