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Fish Cakes with a Curry Lime Mayonnaise

By 13th May 2019 Cook, Dining

I love mothers day. Which as the years go by becomes more and more important for me.

Not only for my own mum Wilma, but also for my wife Bee, the fantastic mother of my two little kids. Hazel and Ivy don’t know how good they have it! clothes are washed, lunch boxes are packed full of exciting food and their lives are organised – invisibly!

So today is a celebration of all the hard work all our fantastic mums do and the best way to do that, is cook them a wonderful dinner!

Fish cakes are pretty tasty, reasonably easy to make and can include the whole family together in the kitchen. Apart from mum that is.

Make a couple extra fish cakes if you want, and pop them in your lunch box on Monday.

Fish cakes with a curry lime mayonnaise

(serves 6)

  • 200g gurnard fillets
  • 1 cup milk
  • 250g agria potatoes, peeled, boiled and mashed
  • zest of 1 lemon
  • 2 Tbsp chopped fresh parsley
  • ½ red chilli, finely chopped
  • ½ red onion, finely chopped
  • salt
  • freshly ground black pepper
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • 3 Tbsp canola or vegetable oil

Preheat oven to 180*C. Place the fish and the milk in a heavy-based pan, cover and heat. 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, chilli, onion and seasoning. Mix until combined. Roll the mix 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 until golden and crispy, then finish in the oven for about 10 minutes.

 

Curry lime mayonnaise

  • 2 egg yolks
  • juice of 2 limes
  • 1 tsp curry powder
  • pinch salt
  • pinch sugar
  • pinch pepper
  • 1 tsp Dijon mustard
  • ¾ cup olive oil

Place all the ingredients except the olive oil in a food processor and blitz until smooth. With the motor running gradually add the olive oil until the mix is smooth and creamy.

Shallot and parsley salad

  • 1 cup Italian parsley
  • 3 shallots, finely sliced
  • 2 Tbsp good quality olive oil

Combine parsley and shallots and dress with olive oil.

To serve:
Arrange the fish cakes on a serving plate with some dollops of curry lime mayonnaise, a sprinkle of salt and curry powder and the parsley salad.