Everyone in the house (7 yo & 4 yo), gave this 5 stars! We LOVED it!! Hubby has lots of plans for the next time I make it. Thank you for such a great recipe!

These were very good. I loved the heavy veggie fish combo, and I made a double batch. I would recommend squeezing the water out of the zucchini, carrots, and onion, after shredding them (with a cheesecloth or a thin dish towel), otherwise they can fall apart easily when cooking. It’s an extra step, and it’s a pain, but they do come out better. I also substituted almond flour for the bread crumbs to make it gluten-free and lower carb. I added garlic powder and fresh thyme, but you can add any fresh herb - parsley would also be a good choice. When I was done with the dish, I garnished it with sliced scallions. I didn’t use the sauce in the recipe, I instead made a yogurt dill sauce, but I’m sure the one from the chef is wonderful as well.

I reconstituted dry mustard and added it to mayo, 1:2. I added Old Bay to the mix. Another good condiment idea for these would be ketchup-horseradish. I added bread crumbs after the amount called for to get the consistency of patty that held together. Very moist and delicious.

Nice flavor and very good

delicious, good texture and easy to double it to freeze the left overs 👌

Very tasty and I like that there are vegetables in them. I did modify by using 1 tsp Old Bay spice, canned salmon and put a little mayo and the Dijon mustard in it instead of as a dip. Quick, easy, delicious, good base recipe.