Step 1: Prepare the Cod. Dice fresh cod fillets into small pieces. you can use a food processor, but I prefer cutting by hand to keep a better flaky texture. If the fish was frozen, it is easier to cut while it is still slightly firm and not completely thawed. After dicing, use your hands and paper towel to gently press out the extra liquid.

Step 2: Mix the Fish Cake Base. Place the diced fish meat in a large bowl and add the milk. Grate the cold butter and onion directly into the bowl (I use a standing 4-sided grater). Add the breadcrumbs, chopped dill, garlic powder, salt, and black pepper. Whisk the egg whites with a fork until foamy, add them to the bowl, stir well to combine.

Step 3: Form the Fish Patties. Using your hands, form the mixture into patties of your preferred size. Lightly coat each patty in breadcrumbs.

Step 4: Pan-Fry the Patties. Heat the oil in a large skillet over medium-high heat. Place the patties in the pan and cook over medium heat until golden brown on the first side, about 3-4 minutes.

Flip the patties, cover the frying pan with a lid, and cook until the second side is golden and the patties are cooked through, about 10 more minutes (the internal temperature should reach 145°F (63°C)). Enjoy!