Prep Oven & Pan: Preheat your oven to 350°F / 175°C. Lightly grease a baking dish to prevent the cakes from sticking.
Combine : In a large mixing bowl, combine the drained Mahi-Mahi, seafood seasoning, egg yolks, and minced onion.
Mix until everything is well incorporated.
Shape the Patties: Scoop about 2 tablespoons (30 ml / 1 fl oz) of the mixture and use your hands to form a patty roughly 0. 5 inches thick.
Place it in the prepared baking dish and repeat with the remaining mixture.
Bake to Set: Place the baking dish in the preheated oven and bake for 15 minutes. This initial bake helps the cakes set so they don't fall apart when frying.
Heat the Skillet: Towards the end of the baking time, heat the olive oil in a large skillet over medium-high heat until it shimmers.
Sear to Golden Perfection: Carefully transfer the baked patties to the hot skillet.
Sear for about 2-3 minutes per side, until they are beautifully golden brown and crispy.
Garnish and Serve: Transfer the finished cakes to a serving platter.
Garnish with fresh chives and parsley, and serve immediately with lemon wedges for squeezing.
Drain the Fish Well: Moisture is the enemy of crispy cakes.
Squeeze the canned fish in a fine-mesh sieve or with paper towels to remove as much water as possible before mixing.
Chill for Stability: If the mixture feels too loose, refrigerate the shaped patties for 10-15 minutes before baking. This helps them hold their shape perfectly in the pan.
Flip with Care: These cakes are binder-free, making them tender. Use a thin, wide spatula to flip them gently in the skillet to keep that beautiful golden crust intact.
