Fish Cakes With Lemon & Lime Aioli
November 08, 2017
"From one of our national supermarkets and their monthly free magazine May 2017."
- Serving Size: 1 (541.6 g)
- Calories 1387.1
- Total Fat - 111.1 g
- Saturated Fat - 26.9 g
- Cholesterol - 1727.6 mg
- Sodium - 478 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 5.2 g
- Sugars - 7.3 g
- Protein - 55.2 g
- Calcium - 321.4 mg
- Iron - 7.2 mg
- Vitamin C - 38.2 mg
- Thiamin - 0.5 mg
Place yolks, horseradish, 2 tablespoon lemon juice and lime juice into a small food processor and pulse until combined.
With processor motor running, slowly add oil in a steady stream until a smooth, thick consistency forms and season with salt and white pepper and set aside.
Cook potatoes in a saucepan of cold water for 20 minutes or until tender and drain and roughly mash and transfer to a large bowl and cool.
Add fish, onion, dill, lemon rind, remaining juice, salt and pepper to the potatoes and stir to combine.
Form the mixture into 8 fish cakes and place on a large tray.
Place the flour and breadcrumbs into separate bowls and whisk the eggs in a shallow dish and then lightly coat the cakes in flour, dip into egg and coat with the breadcrumbs and place onto a tray.
Pour enough oil into a frying pan until 2cm deep and place over medium heat and cook cakes in batches, for 3 minutes each side or until golden and cook through and transfer to a tray and cover to keep warm.
Serve with aioli, lemon wedges and green salad.
Tips & Variations
No special items needed.