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Crispy fishcakes with lemon mayonnaise

  • 25 m

Description

Enjoy the fresh and flavorful goodness of these Fresh Fishcakes with Lemon Mayonnaise. These golden-brown fishcakes are made with delicate fish fillets, squashed potatoes, and fragrant herbs, making a pleasing mixture of texture and flavors. Served with a tart lemon mayonnaise on the side, those fishcakes are splendid for a mild lunch, a comforting dinner, or as an appetizer in your gathering. With their crispy outside and velvety insides, they're a fabulous dish for your get-togethers.

Ingredients(10)

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Steps

Step 1

Prepare the Fishcakes: Put the fish filets in a pan and cover them with water. Bring to a delicate stew and cook the dish for 5-7 minutes, or until the fish is cooked through and chips easily with a fork. Drain the excess water from the pan and set aside to cool.

Step 2

In a pot, boil the potatoes until soft. Mash the potatoes and combine them with butter or olive oil until easy. Slice the cooked fish into little pieces and add it to the mashed potatoes and add them with chopped spring onions, chopped parsley, salt, and pepper. Blend till properly combined.

Step 3

Shape the mixture into fishcakes by scooping up approximately 1/4 cup of the blend and shaping it into a patty together with your hands. Continue the process till all the mixture is finished and a good amount of patties are made.

Step 4

Coat and Sear the Fishcakes: place every fishcake into the cooked egg, and at that point coat it in breadcrumbs, squeezing tenderly to give it shape. Put the covered fishcakes on a plate and refrigerate for 15-20 minutes.

Step 5

Heat olive oil in a big pan on a medium-high flame. Sear the fishcakes in clusters for 3-4 minutes on every side, or until golden-brown color is obtained. Place them on paper towels to expel excessive oil.

Step 6

Make the Lemon Mayonnaise: In a bowl, combine mayonnaise, lemon zest, lemon juice, salt, and pepper. Blend till it is nicely mixed. Alter flavoring to taste.

Step 7

Serve: Serve the fresh fishcakes warm, with a dab of lemon mayonnaise on the side for flavor. Garnish with chopped parsley or lemon wedges, if desired.

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