Breaded Fishcakes with Lemon Mayonnaise

As I said in a previous blogpost about fish, it's really not my favourite foodstuff. Having said that, while I was waiting to move into my new home I had an unbelievable craving for fishcakes. I've been making these for years and they are so versatile.

You can use any fish you like and add whatever vegetables you wish. It's the combining of all these things that make the fishcakes different each and every time you make them. I like to make large fish cakes and have one per serving. You can either deep fry or shallow fry depending on your tastes.

Most recipes use potatoes to fill out the cakes but I like using just the fish so that the fishcake is light and breaks away beautifully when you cut into it. In this recipe I've combined it with a lovely lemon mayonnaise that adds a lovely tangy taste fishcakes and acts as a dressing for the salad underneath.

Fish Cakes

Ingredients:

500g White Fish

1 Green Chilli (finely chopped)

130g Breadcrumbs

 2 Eggs 

1 Onion (finely chopped)

Flour 

Salt & Pepper

Lemon Mayonnaise

5 tbsp Mayonnaise

Fresh Lemon Juice

Method:

• Poach the fish until flaky.
• Mash the fish, onion, chilli & one egg in a bowl and mix thoroughly together. If it is too wet add a small amount of flour. Season with salt and pepper.
• Whisk an egg in a bowl. Prepare a plate with flour and another with breadcrumbs.
• Now comes the fun part! Take a handful of the fish mixture and mould it into a large cake/burger shape. 
• Dip the cake in flour and coat well, shaking off any excess. 
• The dip the cake in the whisked egg, making sure its completely covered.
• Then dip in the breadcrumbs and role until completely covered.
• Deep (or shallow) fry until the breadcrumbs turn a dark brown. 
• For the Lemon Mayonnaise, simply mix the mayonnaise with the lemon juice to taste (I like it very bitter)
• Place the fishcake on a bed of salad leaves and drizzle the lemon mayonnaise over it.
• Enjoy