Fish Cakes With Lemon & Lime Aioli

5
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

Place yolks, horseradish, 2 tablespoon lemon juice and lime juice into a small food processor and pulse until combined.

Step 2

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.

Step 3

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.

Step 4

Add fish, onion, dill, lemon rind, remaining juice, salt and pepper to the potatoes and stir to combine.

Step 5

Form the mixture into 8 fish cakes and place on a large tray.

Step 6

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.

Step 7

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.

Step 8

Serve with aioli, lemon wedges and green salad.

Tips & Variations


No special items needed.

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