- ½ cup panko breadcrumbs
- ½ pound cooked halibut or other firm white fish, flaked into small pieces with a fork
- 2 tablespoons whole milk sour cream
- 1 egg, lightly beaten
- 1 rib celery, very finely chopped
- 1 teaspoon chopped capers
- 1 tablespoon minced fresh chives
- several grinds black pepper
- three-finger pinch of kosher salt
- 2 tablespoons olive or canola oil for frying
- fresh lemon wedges (optional)
INSTRUCTIONS:
- Set out two plates and pour panko breadcrumbs onto one of them.
- Add next 8 ingredients (fish through salt) to medium bowl; stir to combine. Scoop out ¼ of the mixture and tightly pack into a patty. Place on plate with panko crumbs and gently coat all sides with crumbs. Transfer to second plate. Repeat with remaining mixture.
- Heat oil in a large skillet over medium heat until hot. Place fish cakes in skillet and cook until crumbs are golden brown, about 5 minutes per side (turn gently).
- Divide fish cakes between two plates and serve with lemon wedges if desired.
Source: Pinch and Swirl
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