CRISPY FISH CAKES WITH HERB MAYO
This is one of those recipes that was in the cobweb section of my mind. You know that area of your brain that you stored information but its been so long since you have accessed it that you forget its even there? Yep, well that is this recipe. And I feel pretty silly to have forgotten about it because I’d never made them for my kids and they absolutely LOVE anything seafood.
These CRISPY FISH CAKES WITH HERB MAYO delivered every time and when I made them again recently they did not disappoint. Mind you, last time I made them I used wheat flour because I didn’t know I had an intolerance so this time not only did they taste great, they also didn’t make me feel uncomfortable in the tummy. YAY! Even better they are easy to put together and need minimal cooking time so they are a weeknight friendly meal too!
With all fish cakes, you need something to bind the mixture, whether it be potatoes, flour or breadcrumbs and some egg. In this recipe I have combined potato and flour with quinoa for the added nutritional benefit and for those with egg allergies, there is the option to use egg replacer. Orgran has both these products available.
500g firm white fish (cod, whiting, ling) cut into chunks
1 medium potato peeled and diced
2 green onions cut into sections
1 onion, diced
2 tbs fresh dill
1/2 cup parsley
1/4 cup fresh mint leaves
1 egg whisked or Orgran egg replacer
1/4 cup Orgran plain flour with quinoa
zest of 1 lemon
olive oil for frying
1 ripe avocado, peeled and mashed
2 tbs gluten free mayonnaise
2 tbs lime juice
freshly ground pepper
Place the fish in a food processor and process until smooth.
Add all other ingredients (except flour) and process until well combined.
Add the flour and pulse to combine.
Place in the fridge for at least 20 minutes until sets.
Prepare herb mayonnaise mixture by combining all ingredients in a bowl. Place in fridge until ready too serve.
In a wide pan add olive oil and over a medium heat warm up.
Using a spoon and your hands form cakes with the fish mixture and cook in pan 4 minutes on each side or until golden brown.
Serve with avocado mayonnaise, or make a meal of it by serving it with quinoa and a green salad.