Place cauliflower in a microwave safe bowl, cook for 10 minutes. Transfer to a food processor, blitz until well pureed. Set aside to cool.

Heat about 2 tablespoon oil in a frying pan. Place fish in pan, sprinkle with a little salt and pepper, and cook - flipping to cook on both sides - until opaque and flakes easily when prodded with a fork. Remove from heat.

Add fish to bowl of mashed cauliflower, use a fork to flake/mash the fish into small pieces.

Add green onions, mustard, and dill, if using. Taste, season with salt, pepper, and more dill if desired.

Add egg, mix until well distributed. Cover bowl, chill for 10 minutes.

Divide fish mixture into 8 evenly sized balls. Form into patties, roll in pork rind crumbs, pressing to secure.

Transfer each cake to a plate or baking sheet lined with parchment paper.

Wipe fry pan out, add another 2 tablespoon oil. Heat oil over medium heat, add a few fish cakes - don’t crowd the pan - and pan fry until golden brown, crispy, and heated through.

Repeat with remaining fish cakes.

Serve hot, with tartar sauce, lemon wedges, and/or more fresh dill.