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Fish Cakes with Coleslaw and Horseradish-Dill Sauce

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Fish Cakes with Coleslaw and Horseradish-Dill Sauce

Fish Cakes with Coleslaw and Horseradish-Dill Sauce

amanda

Equipment

  • - Stand Mixer with Paddle Attachment (Sears & Galloway)

  • - Non-Stick Frying Pan or Skillet (KitchenAid)

  • - Stainless Steel Mixing Bowl Set (Saratoga Artistic)

  • - Cutting Board and Chef's Knife Set (Wüsthof Classic)

  • - Measuring Cups and Spoons Sets (OXO Good Grips)

  • - Collapsible Food Storage Bags or Containers (Snapware Flexi Stacker System)

  • - Airtight Tupperware Container (Today's Kitchen & More Series)

  • - Serving Platter (Olivera Pewter Le Creuset)

  • - Reusable Silicone Spatula (Rubbermaid Rough Edge Set)

  • - Collapsible Food Storage Bag or Container (OXO Good Grips Flexi Stacker Series)

Ingredients

  • 2 large lemons

  • 1/2 cup mayonnaise

  • 1/2 cup chopped green onions, divided

  • 2 tablespoons sweet pickle relish

  • 2 tablespoons prepared horseradish

  • 3 tablespoons chopped fresh dill, divided

  • 4 slices white sandwich bread, torn into pieces

  • 8 ounces mahi-mahi, cut into 8 strips

  • 1 large egg, lightly beaten

  • 1 8-ounce bag coleslaw mix

  • 2 tablespoons olive oil

Instructions

1

Instruction 1

Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
2

Instruction 2

Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
3

Instruction 3

Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
4

Instruction 4

Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.
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