These cakes can be dressed up or down to match the occasion.
Cook’s tips
• Instead of serving this with the mayonnaise, you can also drizzle the cakes with Pernod before serving. Wash the fish, dry it and season to taste. Steam it until tender, then flake it. Set aside until needed. Steam the potatoes until tender and mash. Combine the mash, fennel, fish and cream. Add the egg and season, then chill in the fridge for about 20 minutes. Roll the mixture into bite-sized fishcakes, dip them in the flour and shake off any excess. Heat the oil in a frying pan and shallow-fry the fishcakes until crisp, about 5 minutes. Drain on paper towel. Combine the mayonnaise and lemon juice in a small bowl. Place the fish cakes in serving bowls, garnish with sprigs of fennel and lemon slices, and serve with lemon mayonnaise. To drink: Go for Louisvale Chavant Chardonnay.
• Simply make the fish cakes bigger to serve as a main course.
Butterfish cakes with lemony mayonnaise
Ingredients
Instructions
Notes
