Cod Cakes with Lemon and Dill

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Sea of Galilee

📍 Where this dish comes from: Tiberias, Israel · Sea of Galilee
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Cod Cakes with Lemon and Dill, plated and ready to serve

These are a lighter, faster alternative to a full gefilte fish preparation, built on flaked cod rather than a ground fish base, and pan-fried rather than poached for a genuinely crisp exterior.

What You’ll Need

Ingredients for Cod Cakes with Lemon and Dill

Cod Cakes with Lemon and Dill

Flaked cod bound with egg and almond flour, pan-fried until golden and finished with bright lemon and dill.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Jewish
Servings: 4 servings
Calories: 260kcal

Ingredients

  • 1 lb cod fillets cooked and flaked
  • 1 large egg
  • 1/2 cup almond flour
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice plus lemon wedges for serving
  • 1/4 onion finely diced
  • Salt and black pepper to taste
  • 3 tbsp avocado oil for frying

Instructions

  • Combine flaked cod, egg, almond flour, dill, lemon juice, and onion in a bowl. Season with salt and pepper.
  • Mix gently and shape into 8 small patties.
  • Chill 15 minutes to firm up.
  • Heat avocado oil in a skillet over medium heat.
  • Fry cakes 4–5 minutes per side, until golden and heated through.
  • Serve hot with lemon wedges.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 24g | Fat: 15g | Fiber: 2g
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Cooking Cod Cakes with Lemon and Dill in the kitchen

Health Benefits

  • Cod is a lean, low-fat source of high-quality protein.
  • Almond flour adds fiber and healthy fats not found in a traditional breadcrumb binder.
  • A naturally pareve dish that pairs easily with either a meat or dairy meal.

Pairs Well With

  • Crispy Cauliflower "Latkes"
  • Fennel and Orange Salad
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