Preheat oven to 425°F and position rack in the middle of the oven. Line a cookie sheet with parchment paper.
Pat-dry the fish fillets to remove as much water as possible then cut them into large pieces.
Put the pieces of fish in the mixer and press pulse 1 or 2 times to chop coarsely. (There has to be small pieces left).
In a bowl, mix together all the ingredients for the fish cakes except the Haiku gluten-free Panko, which is needed for the coating, and the oil. Using a 1/3 cup measuring cup, fill with the mixture and pack firmly. Put the fish cakes onto the cookie sheet. Refrigerate 20 minutes or more before cooking.
Put the Haiku gluten-free Panko in a dish and coat the fish cakes by pressing firmly to make sure it sticks. Shake off the excess and put back onto the cookie sheet. Daub the top with a bit of oil.
Bake in the oven for 25 minutes or until the cakes are golden brown.
Put all the ingredients into a bowl. Using a hand mixer, blend the mixture to a smooth purée. Serve with fish cakes and a wedge of lemon.
Photo: Ariel Tarr.
Recipe developed by magazine K pour Katrine