Fish Cakes With Lemon & Lime Aioli

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.