Name: Crispy fish cakes with mustard mayo
Cook time: 20 min
Total time: 20 min
Ingredients: Crispy fish cakes; 3 x 250g boneless white fish fillets; 750 gram potatoes, peeled, quartered; 2 clove garlic, peeled; 1/2 cup frozen corn kernels, thawed; 2 spring onions, finely sliced; 2 tablespoon chopped dill; 1 lemon, finely grated zest; 1/2 cup seasoned flour; 3 eggs, lightly beaten; 3 cup panko breadcrumbs; oil, for shallow frying; lemon wedges, to serve; Mustard mayo; 2/3 cup egg mayonnaise; 2/3 cup sour cream; 1/4 cup finely chopped chives; 2 tablespoon wholegrain mustard

Crispy fish cakes with mustard mayo

Whether you're entertaining or looking for a quick and easy dinner, these freezer-friendly fish cakes have you covered. Serve with plenty of creamy mustard mayo

Makes 12

Cook

20M

Marinate

Ingredients

Crispy fish cakes

3 x 250g boneless white fish fillets

750 gram potatoes, peeled, quartered

2 clove garlic, peeled

1/2 cup frozen corn kernels, thawed

2 spring onions, finely sliced

2 tablespoon chopped dill

1 lemon, finely grated zest

1/2 cup seasoned flour

3 eggs, lightly beaten

3 cup panko breadcrumbs

oil, for shallow frying

lemon wedges, to serve

Mustard mayo

2/3 cup egg mayonnaise

2/3 cup sour cream

1/4 cup finely chopped chives

2 tablespoon wholegrain mustard

Method

1.Half fill a deep frying pan with water and bring to simmer on low. Add the fish (ensuring it is submerged) and simmer gently for 5 minutes. Remove from the heat and set aside for 10 minutes to complete cooking. Transfer to a plate to cool.

2.Meanwhile, in a medium saucepan of salted water, boil the potatoes and garlic together until very tender. Drain well and mash.

3.Flake the fish into the mash. Stir in the corn, onion, dill and zest. Shape ½ cups of the mixture into 3cm thick patties. Arrange on a tray. Chill for 1 hour.

4.Dust the fish cakes in flour, shaking off excess. Dip into the beaten eggs, then roll in crumbs to coat. If freezing, layer in an airtight container between sheets of baking paper, seal and freeze.

5.To cook, heat the oil in a large frying pan on medium until a few crumbs sizzle when added. Fry the fresh or thawed fish cakes in 2 batches, 2-3 minutes each side, until golden. Drain on a paper towel. Serve warm with mustard mayo and lemon wedges.

Mustard mayo

6.For the mustard mayo, stir all the ingredients together in a small bowl. Season to taste. This can be stored in an airtight container for up to 1 week.