Method

Combine pollock, panko crumbs and the next seven ingredients together in a large bowl. Using a small ice cream scoop or ladle, form mixture into balls. Gently flatten into cakes. Roll cakes into a baking dish of panko crumbs and place cakes on wax paper-lined sheet pan. Cover and refrigerate at least 2 hours, or the day ahead.

Heat 250 ml (1 cup) canola oil in a heavy, large pan over medium heat. Fry cakes in batches until brown, flip and brown the other side, adding more oil as needed. Transfer to a paper-lined platter. Serve with dipping sauce.

Cakes can be made ahead of party time and re-warmed in a 200º C (400 º F) oven until heated through.

Ingredients for Dipping Sauce

250 ml (1 cup)	Mayonnaise
30 ml (2 tbsp)	Extra Virgin Olive Oil
15 ml (1 tbsp)	Dijon Mustard
	Zest of 1 Lemon
15 ml (1 tbsp)	Fresh Lemon Juice
125 ml (1/2 cup)	Capers, drained and chopped
125 ml (1/2 cup)	Red Onion, finely chopped
125 ml (1/2 cup)	Italian Parsley or Cilantro, chopped, or 1/2 of each

Method

Whisk the mayonnaise, olive oil and mustard together until blended. Whisk in lemon juice and zest. Add the remaining ingredients and combine.