Shorelunch: Fresh catch fish cakes

Serve them solo or tucked in to a crusty bun.

• 1 lb fish (about four walleye fillets or two northern pike fillets)
• 4 whole peppercorns
• Handful of fresh dill
• 1 cup water
• 1 cup mashed potatoes
• 1 egg
• 1 teaspoon hot sauce
• ¼ cup chives, chopped
• ¼ cup bread crumbs
• 1 egg
• 1 teaspoon lemon zest
• ¾ teaspoon black pepper
• ¾ teaspoon salt
• ¼ cup canola oil for frying

To cook fish

Place fillets in a frying pan. Add water, peppercorns and dill. Bring to a boil. Cover and poach for about five minutes. Remove fish and discard the rest.

To assemble cakes

Combine all remaining ingredients (except canola oil) in a large bowl. Flake fish and add it to the mixture. Form patties (you should be able to make four or five). In a frying pan, heat canola oil to medium high. Cook on one side for about four minutes until golden brown. Flip and cook on the other side for an additional four minutes. Serve with a lemon wedge and homemade tartar sauce.

Tartar sauce

• ½ cup mayonnaise
• 2 tablespoon green relish
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice

Combine all ingredients until well blended.

Recipe by Shel Zolkewich