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Fish cakes with a curry lemon mayonnaise

Serves
Prep time: 45 minutes
Cooking time: 10 minutes

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.

Ingredients

Method

  • 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
View the method
  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.

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