Smoked fish cakes with lemon caper mayo
Smoked fish cakes with lemon caper mayo
Ingredients
Ingredients
- 500 g potato or kumara (peeled and chopped (or 2-2 ½ cups leftover mashed potato or kumara))
- 200 g smoked fish (flaked (or other smoked fish))
- 2-3 spring onions (finely sliced)
- 3-4 tablespoons flat-leaf parsley (finely chopped)
- 2 free-range egg
- lemon zest of one
- ½ teaspoon salt
- ½ teaspoon black pepper (freshly ground)
- 2-3 tablespoons flour (plain, gluten-free, or rice flour)
- 2 tablespoons oil
To serve
- 4 poached free-range eggs (optional)
- 4 handfuls watercress or baby rocket
- 1 lemon (cut into wedges)
Lemon caper mayo
- ¼ cup good quality mayonaisse
- 2-3 tablespoons natural unsweetened Greek yoghurt
- 1-2 tablespoons capers (chopped)
- lemon zest and juice of ½
Instructions
- 1
Preheat oven to 50°C. Cook potato/kumara in a saucepan of boiling water until soft, 12-15 minutes. Drain well, return to the pan and place back onto low heat for a few minutes – this will help the potato/kumara dry out a bit.
15 min - 2
Mash roughly, then mix well with salmon, spring onion, parsley, egg, lemon zest and salt and pepper.
- 3
Scoop out 1/3 cup portions of fishcake mixture and shape into patties. Carefully dust each patty in flour.
- 4
Heat a good drizzle of oil in a large non-stick frying pan over medium heat. Cook fishcakes in batches for about 3 minutes each side until golden brown. Wipe the pan clean with a paper towel in between batches and add a little more oil as needed. Keep fishcakes warm in the oven as you cook them.
3 min - 5
Mix all lemon caper mayo ingredients together.
- 6
To serve: place 2-3 fishcakes on each plate and top with a poached egg (if desired). Serve with watercress or rocket, a dollop of lemon caper mayo, and a lemon wedge on the side.
To serve
Nutrition
Per serving (based on 4 servings)
