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Fish cakes with a curry lemon mayonnaise

Serves   1
Prep time: 45 mins
Cooking time: 10 mins

The recipes all stem from my “Good From Scratch” philosophy; there is nothing better than a meal where you know what the ingredients are. The recipes are healthy, quick to prepare and delicious. These fish cakes are perfect for a quick dinner. I’m a big believer that instead of giving up your favourites, you can find healthy alternatives and substitutions so you still get all the comforts of the dish without compromising on taste.





  • 200 g gurnard
  • 1 cup Milk
  • 200 g Agria potatoes, peeled, boiled and mashed
  • 1 Lemon, use the zest only
  • 2 Tbsp Chopped parsley
  • ½ Red onion, finely chopped
  • 1 Egg, lightly beaten
  • 1 cup Panko breadcrumbs
  • 3 Tbsp Canola oil, or vegetable oil


  1. Heat oven to 180C on Bake.
  2. Place the fish and the milk in a heavy-based pan, cover and bring to the boil, then turn the heat off. Allow the fish to cool in the milk.
  3. Remove the fish and flake it into a bowl containing the potato, lemon, parsley, onion and seasoning. Mix until combined.
  4. Roll into golf ball-sized balls, then press to flatten slightly. Refrigerate for 30 minutes.
  5. Crumb the fish cakes by rolling them first in the egg, then in the panko crumbs.
  6. Pan-fry in the oil until golden and crispy, then finish in the oven for about 10 minutes.
  7. Arrange on a plate with some dollops of curry lemon mayonnaise (recipe below), a sprinkle of salt and curry powder to finish. Steamed green beans and a big bowl of hot peas are delicious alongside these fishcakes.

Curry lemon mayonnaise

Place 2 egg yolks, the juice of 1 lemon, 1 tsp curry powder, a pinch each of salt, sugar and white pepper and 1 tsp Dijon mustard in a bowl and gradually whisk in ¾ cup olive oil until the mix is smooth and creamy.