Fish cakes are always popular and the lemony mayo gives these ones a real lift. They’d also be great served as a fish burger on a bun piled with salad leaves and drizzled with the mayonnaise.
¼ cup whole-egg mayonnaise (see notes)
1 lemon, zested and juiced
500g Redfish fillets, skin off, bones removed, roughly chopped
2 teaspoons salt flakes
½ teaspoon white sugar
Freshly ground black pepper, to taste
1 tablespoon roughly chopped dill
½ cup chopped green onions
300g desiree potatoes, steamed and peeled (see notes)
Olive oil, for frying
3 cups mixed salad leaves
Combine mayonnaise and lemon juice to taste and refrigerate until ready to serve.
Place fish, salt and sugar in a food processor and pulse until it is finely minced. Add a generous pinch of pepper, the dill, green onions and lemon zest and pulse again to combine.
Roughly chop the potatoes and add to the fish mixture. Using your hands, mix until well combined but small chunks of potato are still visible.
Using wet hands, shape the mixture into 12 patties; place them on a baking paper-lined plate. Cover and refrigerate for at least 30 minutes.
Heat a frying pan over a medium heat. Add just enough olive oil to cover the base of the pan, arrange the patties in a single layer and cook for about 3 minutes on each side, until crisp and cooked through. Drain on paper towel.
Arrange the salad leaves on plates, top with the patties and drizzle with lemon mayonnaise.
If you don’t want to make your own mayonnaise, use one made from whole eggs such as S&W or Thomy.
Desiree are a good all-purpose potato; you could also use bintje, pontiac, spunta or pink-eye.
Alfonsino, Flathead, Hussar, Imperador, Swallowtail, Whiting or any of the Bream species.