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    Butterfish cakes with lemony mayonnaise

    Butterfish cakes with lemony mayonnaise recipe

    These cakes can be dressed up or down to match the occasion.

    Cook’s tips

    • Instead of serving this with the mayonnaise, you can also drizzle the cakes with Pernod before serving.
    • Simply make the fish cakes bigger to serve as a main course.

    Print Recipe

    Butterfish cakes with lemony mayonnaise

    Serves: 12
    Cooking Time: 40 mins

    Ingredients

    • 300g butterfish
    • salt and freshly ground black pepper, to taste
    • 250g potatoes, diced
    • 1 big fennel bulb, chopped
    • 60ml (¼ cup) fresh cream
    • 1 large egg, beaten
    • cake flour, for coating
    • oil, for shallow-frying
    • 100ml good quality mayonnaise
    • 30ml (2 tbsp) freshly squeezed lemon juice
    • sprigs of fennel, to garnish
    • lemon slices, to garnish

    Instructions

    1

    Wash the fish, dry it and season to taste. Steam it until tender, then flake it. Set aside until needed.

    2

    Steam the potatoes until tender and mash.

    3

    Combine the mash, fennel, fish and cream. Add the egg and season, then chill in the fridge for about 20 minutes.

    4

    Roll the mixture into bite-sized fishcakes, dip them in the flour and shake off any excess.

    5

    Heat the oil in a frying pan and shallow-fry the fishcakes until crisp, about 5 minutes. Drain on paper towel.

    6

    Combine the mayonnaise and lemon juice in a small bowl.

    7

    Place the fish cakes in serving bowls, garnish with sprigs of fennel and lemon slices, and serve with lemon mayonnaise.

    Notes

    To drink: Go for Louisvale Chavant Chardonnay.



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