Halibut Cakes with thick Greek Yogurt
NOTE:This is a great recipe to make if you’ve got some leftover white, firm-fleshed fish such as halibut. But you can also prepare the fish for this recipe by simply steaming it or poaching it in milk or almond milk for about 10 minutes, or until flaky and tender. Let it cool slightly before using in the patty mix.
Ingredients
For the dipping sauce
- 1 cup or 220g Greek yogurt
- 1 tsp grated fresh ginger
- 1 Tbsp extra virgin Greek olive oil
- Salt and freshly ground black pepper to taste
- Selection of fresh herbs for garnishing
For the patties:
- 3/4 pound or 340 g cooked halibut fillet with no skin
- 1 Tbsp curry powder
- 2 scallions trimmed and sliced into thin rounds
- 1/3 cup extra virgin Greek olive oil
- 1 clove garlic minced
- 1 tsp grated fresh ginger
- Zest and strained juice of one lemon
- 1 cup or 120 g panko breadcrumbs or more, as needed
- Sea salt and freshly ground black pepper to taste
- Extra virgin Greek olive oil for cooking
Instructions
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Mix all the ingredients except the herbs in a bowl and chill, covered, until ready to serve. You can make this one day ahead of time.
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For the patties: In a mixing bowl flake the fish, removing any bones. Add the curry, onions, olive oil, ginger, lemon zest and juice. Season to taste with salt and pepper. Gently combine all the ingredients.
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Mix in the panko in increments, testing the mixture by shaping a small patty and seeing if it holds together. Adjust seasoning with salt and pepper. Cover and chill the mixture for one hour
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Shape into patties about 2 ½ inches in diameter. You can use an ice cream scoop for uniformity. Place the patties back in the fridge for 1 half hour to firm up even further. Preheat the oven to 350F/170C. Bake the patties until golden brown, flipping once, to cook on both sides.
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Mix the herbs into the prepared yogurt sauce. Remove the patties and serve with the yogurt mixture.
