Fish cakes with a curry lemon mayonnaise
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
- Heat oven to 180C on Bake.
- 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.
- Remove the fish and flake it into a bowl containing the potato, lemon, parsley, onion and seasoning. Mix until combined.
- Roll into golf ball-sized balls, then press to flatten slightly. Refrigerate for 30 minutes.
- Crumb the fish cakes by rolling them first in the egg, then in the panko crumbs.
- Pan-fry in the oil until golden and crispy, then finish in the oven for about 10 minutes.
- 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.