Halibut Cakes with Spicy Dijon Aioli
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Why I Love This Recipe
Halibut is one of the largest flatfish in the world and can grow up to 600 pounds! It's known for its gentle flavor and meaty texture, making it perfect for dishes that require a sturdier fish base, like these delightful halibut cakes.
Ingredients You'll Need
2 cups leftover poached halibut, flaked
1 cup Italian Panko breadcrumbs, divided
2 green onions, finely chopped
1/2 red bell pepper, finely chopped
2 cloves garlic, minced
2 large eggs, beaten
2 tablespoons Dijon mustard, divided
1 tablespoon mayonnaise
1 teaspoon hot sauce (adjust to taste)
Salt and pepper, to taste
Cooking spray for air fryer
Directions
In a large mixing bowl, combine the flaked poached halibut, 1/2 cup of Italian Panko breadcrumbs, green onions, bell pepper, garlic, eggs, and 1 tablespoon of Dijon mustard.
Season with salt and pepper to taste and mix until well incorporated.
Form the mixture into small patties, about 2 inches in diameter.
Spread the remaining 1/2 cup of panko on a plate.
Coat each halibut cake lightly with the panko breadcrumbs.
Preheat your air fryer to 375°F (190°C).
Lightly spray the formed cakes with cooking spray to help them crisp up.
Arrange the cakes in a single layer in the air fryer basket, making sure they’re not overcrowded.
Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
***For the Spicy Dijon Aioli:*** In a small bowl, whisk together the remaining 1 tablespoon of Dijon mustard, mayonnaise, and hot sauce.
Serve the air-fried halibut cakes with a dollop of the spicy Dijon aioli.
Pairs Well With
Pairs well with a crisp Sauvignon Blanc or, for a non-alcoholic option, try an iced green tea with a splash of lime.
Questions, Comments & Reviews
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