A fun fish sandwich to have with friends and family

Makes about 5 sandwiches

Ingredients

1 lb boneless tilapia fillets
1/4 cup breadcrumbs or panko
1 egg
1 1/2 tbsp red onion, finely chopped
1 1/2 tbsp whole capers, drained then finely chopped
1 tbsp cilantro, minced
1 garlic clove, minced
1 tsp dried dill
1/4 tsp salt
1 tsp paprika
1/2 tsp cayenne
2 1/2 tsp lemon juice, divided
1/4 cup mayonnaise, divided
3 tbsp plain greek yogurt
1 tsp Sriracha chili sauce
1/2 tsp black pepper
Buns and other toppings for sandwiches

Directions

1. Finely chop the fillets then mash with a fork and place in a large bowl.
2. Place breadcrumbs, egg, onion, capers, cilantro, garlic, dill, salt, paprika, cayenne, 2 tsp lemon juice, and 2 tbsp mayonnaise in bowl with fish and mix to combine.
3. Line a baking sheet with parchment paper.
4. Make 3/4 inch thick round patties and place on baking sheet.
5. Cover and chill 30 minutes in refrigerator.
6. To make aioli, in a liquid measuring cup, combine remaining 1/2 tsp lemon juice, 2 tbsp mayonnaise, yogurt, sriracha, and black pepper.
7. Heat oil in a large nonstick skillet over medium-high. Place patties in skillet, reduce heat to medium, and cook 4 to 5 minutes per side or until browned.
8. Spread aioli on buns and then top with a patty.

Adapted from The Big Omega Sandwich in Cooking Light April 2017