Crispy Golden Fish Cakes with Lemon-Dill Mayo
Made with your choice of fish and simple seasonings, these Fish Cakes are pan-fried until golden and crisp. Paired with a refreshing Lemon-Dill Mayo and crunchy cornichons, they’re ideal for an easy family dinner.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 400 g fresh white fish fillets (barramundi, ling, flathead)
- 60 g panko breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 small spring onion, finely sliced
- 2 tbsp finely chopped parsley
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp olive oil, for frying
For the Lemon-Dill Mayo
- 100 g mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped dill
- Salt, to taste
- Freshly ground black pepper, to taste
To serve
- Lemon wedges
- Cornichons
How do I make it?
- Bring a medium saucepan of water to a gentle simmer. Add fish fillets and poach for 4-5 minutes until just cooked and flaky.
- Drain well, let cool slightly, then flake into small pieces with a fork.
- In a large bowl combine flaked fish, panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice and zest, spring onion, parsley, salt, and pepper.
- Mix gently until the mixture just holds together.
- Shaped the mixture into 8 patties. Place on a plate and refrigerate for 15 minutes to firm up.
- Heat olive oil in a large frying pan over medium heat. Cook the fish cakes for 3-4 minutes per side, or until crisp and golden brown. Transfer to a plate lined with paper towel.
- Make the Lemon-Dill Mayo by mixing together mayonnaise, lemon juice and zest, dill, salt, and pepper in a small bowl. Chill until serving.
- Serve the Fish Cakes warm with the Lemon-Dill Mayo, lemon wedges, and crunchy cornichons.
