- Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
- Bring a medium pot of water to boil over high heat. Meanwhile, chop the potato into small cubes. Once the water is boiling, add the potato and garlic to cook until fork-tender, about seven to ten minutes.
- Drain the potato and garlic, then mash in a large bowl. Stir in the corn and peas (hot potato will defrost them, if using frozen). Let cool for five minutes.
- Bake the fish on the prepared baking sheet for ten to 12 minutes or until flaky.
- Place the fish on top of the mashed potato mixture. Add the dill and gently mix together. Don’t overmix, as potatoes can become gluey. Form the mixture into small burgers (each about four centimeters in diameter) and coat with breadcrumbs, shaking off excess. Fish cakes are cooked and ready to eat/serve immediately or reheat later in a frying pan or oven.
- Store the fish cakes in an airtight container in the fridge for up to three days or in the freezer in a container or large freezer bag with parchment paper in between layers of fish cakes for up to two weeks.
White fish such as cod is mild tasting and best for new fish eaters, but wild salmon (non-GMO) is also an excellent choice and surprisingly loved. You can substitute 150 grams of drained canned fish for fresh fish. For more essential fatty acids, use canned wild salmon.
Apple butter dip:
- In a small bowl, stir together all the ingredients. Serve.
- Store the apple butter in an airtight container in the fridge for up to three weeks.