FISH CAKES WITH LEMON AIOLI

We made a version of these fish cakes for a special brunch edition of our book club when Maritimer Donna Morrissey was a guest. She was great and so were these fish cakes that we served with a salad.

We made a version of these fish cakes for a special brunch edition of our book club when Maritimer Donna Morrissey was a guest. She was great and so were these fish cakes that we served with a salad.

Makes 8 servings 

Ingredients

  • 1 lb cooked and flaked cod or halibut (2 cups)
  • 1 1/2 lbs potatoes, cooked and mashed (about 2 cups)
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 tsp kosher salt or more to taste
  • 1 tbsp grated lemon peel
  • 2 tbsp chopped fresh dill
  • 1 cup panko breadcrumbs
  • 2 tbsp vegetable oil
  • lemon aioli:
  • 3/4 cup mayonnaise
  • 1 head roasted garlic, squeezed out and pureed or mashed (or 1 clove minced raw garlic)
  • 2 tbsp lemon juice
  • 1 tbsp grated lemon peel

Method

  1. Drain fish well.
  2. Place mashed potatoes in a large bowl and beat in milk and egg. Season with salt, lemon peel and dill. Gently stir in fish. Chill.
  3. Shape fish mixture into 8 patties and roll in breadcrumbs.
  4. Heat oil in a large non-stick pan and cook fish cakes 2 to 3 minutes on each side until browned and crisp.
  5. Meanwhile, for the aioli, combine mayo with pureed roasted garlic, lemon juice and peel. Season with salt and pepper.

FISH CAKES WITH LEMON AIOLI

Find more of Bonnie's delicious recipes in her cookbooks: