Fish cakes are always a winner in my household. While they definitely satisfy most weeknight cravings, they’re also spectacular when served on a sunny day alongside a crisp glass of white wine. These are a great hosting hack if you’re entertaining and need to whip up some canapés – simply reduce the patty size by rolling the batter into smaller balls.
Serves: 4-5
Ingredients
450g medium potatoes
200g boneless, skinless smoked white fish
200g boneless, skinless white fish fillets
½ cup mayonnaise
2 tablespoons capers
1 tablespoon Dijon mustard
Zest of 1 lemon
2 spring onions, thinly sliced
½ cup finely chopped Italian parsley
½ cup finely chopped fresh dill
½ cup panko crumbs
1 egg
Salt and black pepper
¼ cup light cooking oil
Lemon or lime wedges, for squeezing
Herby Mayonnaise
½ cup mayonnaise
¼ cup lemon juice
A handful of fresh dill, finely chopped
½ teaspoon paprika
Salt and black pepper
Method
- Bring a large saucepan of water to the boil on a high heat. Peel and quarter the potatoes, add to the pot and simmer for 10 minutes or until soft.
- While the potatoes are cooking, blitz the smoked fish, fresh fish, mayonnaise, capers, mustard and lemon zest in a food processor until smooth.
- Drain the potatoes well. Place them in a large mixing bowl, then mash until smooth. Add the fish mixture, spring onions, herbs, panko crumbs and egg. Season with salt and cracked pepper. Mix well.
- Using your hands, roll the mixture into 8 balls. Press down to create a flat patty.
- Heat two large, non-stick pans on a medium/low heat. Add 2 tablespoons of oil to each pan. Fry the fish cakes for 5 minutes on each side.
- While the fish cakes are cooking, mix the Herby Mayonnaise ingredients in a small serving bowl. Season with salt and cracked pepper. Set aside.
- Serve the fish cakes on a large serving platter with the Herby Mayonnaise and lemon or lime wedges on the side.
Extracted from Miss Polly’s Kitchen, by Polly Markus. Photography by Melanie Jenkins (Allen & Unwin NZ, RRP $45, released August 30).
