November 08, 2017
Dinner, Main Dish, Snacks,
Fish, Fruit, Lemon, Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Food Processor, Stove Top more
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"From one of our national supermarkets and their monthly free magazine May 2017."
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.
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