Halibut Cake Sandwiches with Slaw
Recipe from Acme Farms and Kitchen
2 lemons, zested and juiced
1/2 cup mayo
4 chopped scallions, divided
1 tsp dried dill, optional
3/4 cup almond flour, plus more for coating
1 lb halibut pieces
1 egg, lightly beaten
4 cups shredded cabbage
2 carrots, shredded
high heat oil
In a small bowl, stir together lemon zest, 2 tbsp juice, mayo and 1/4 cup scallions and set aside.
Add the halibut to the bowl of a food processor and pulse until just coarsely chopped, be careful not to form a paste. Add fish to a mixing bowl along with almond flour in a shallow bowl and coat each fish cake. Refrigerate cakes for 10 -15 minutes before frying.
While the fish cakes are resting, prepare the slaw. Toss the shredded cabbage and carrots with 3 tbsp mayo mixture and 2 tbsp more lemon juice in bowl. Season with salt and pepper.
To cook the fish cakes, heat oil in large skillet over medium heat. Add fish cakes and fry until golden brown and cooked through, about 4 minutes per side. Serve fish cakes slathered with sauce and a side of slaw.