Fish cakes with herby potatoes & lemon aioli

30 Min
4 People
Rating starstarstarstarstar
Fish cakes served with tossed spring onion and parsley potatoes, lemon aioli and side salad.

No Fish option - replacement is chicken mince.
1. Halve potatoes and place in a saucepan, cover with water. Bring to the boil and simmer for 10 minutes, or until tender. Drain and return to saucepan.

2. Dice cucumber and slice apple. Toss with baby beet & leaves in a serving bowl.
Zest lemon and reserve half. Combine other half of lemon zest with 1/3 cup mayonnaise, juice from 1/2 lemon, salt and pepper to taste.

3. Roughly chop fish fillets and blend in a food processor until semi-smooth with 1 tbsp olive oil. Slice 1 spring onion and add to fish mixture along with reserved lemon zest. Season with salt and pepper. Form 8 fish cakes (see notes).

4. Heat a large frypan with 1 tbsp oil over medium heat. Add fish cakes and cook for 3-4 minutes on each side, or until cooked through. Drain on paper towel.

5. Finely chop parsley (2 tbsp) and slice remaining spring onions. Add to potatoes and toss along with 1 tbsp olive oil, salt and pepper to taste.

6. Serve fish cakes with herby potatoes, salad and lemon aioli. Cut remaining lemon into wedges and serve on the side.

If short on time, cook fish fillets whole instead.

We used a rough 1/4 cup measurement to make the fish cakes.

No Fish option - replacement is chicken mince‚Ä®.
Form chicken patties adding lemon zest and spring onion according to the recipe.
baby potatoes 800g
lebanese cucumber 1
red apple 1
baby beet & leaves 1 bag (180g)
lemon 1
white fish fillets 2 packets
spring onions 1/4 bunch
parsley 1/3 bunch

From your pantry:
olive oil + oil (for cooking), salt, pepper, mayonnaise