We loved these fishcakes by Sabrina Ghayour, they are jam-packed with herbs and full of flavour. The preserved lemon mayonnaise is the perfect accompaniment. We had them for dinner but they would work well as a starter too.
Wine Suggestion: A wine we haven’t had in ages, the Beauvignac Picpoul de Pinet. A wine that has been described by Andrew Jefford as “springtime in liquid form”. Refeshing, crisp and lively, plus a depth only old-vine, lower yielding vines can give.
Fish cakes with preserved lemon mayonnaise – serves 6 to 8
FOR THE FISH CAKES:
- vegetable oil, for frying
- 300g skinless chunky white fish fillet, we used cod, diced
- 400g mashed potatoes
- 30g dill, finely chopped
- 30g coriander, finely chopped
- 2 tbsp English mustard powder
- 4 tbsp plain flour
- 1 tsp chilli flakes
- 1 tsp ground ginger
- 1 tsp garlic granules
- 1 egg
FOR THE PRESERVED LEMON MAYONNAISE:
- 6 small preserved lemons, deseeded and finely chopped
- 8 tbsp mayonnaise
Heat a frying pan over a gentle heat, add a little oil and the fish. Cook until opaque, then transfer to a sieve and leave to drain.
Preheat the oven to 230C or as high as your oven goes.
Mix the fish with the rest of the fish cake ingredients in a large mixing bowl and season well with maldon salt and black pepper. Use your hands to mix the ingredients together until you have a smooth paste, this will take a few minutes. Shape into 6-8 cakes and place on a baking tray.
Bake the fish cakes for about 12 minutes or until just starting to brown (we took ours out of the oven after about 9 minutes).
Finish cooking the fish cakes in a hot frying pan with a drizzle of oil for about 4 minutes on each side, or until nicely browned.
Mix the preserved lemons with the mayonnaise in a small bowl, season with pepper and serve with the hot fish cakes and some salad leaves.
(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)
Jono & Jules do food & wine 