What you will need:
For fish cake:
400g white fish, skin and bones removed
2 potatoes (about 250g)
2cm piece of ginger, peeled and grated
zest of ½ lemon
1 garlic clove
salt and pepper
¼ cup Italian parsley leaves
¼ cup coriander leaves
2 golden shallots, finely chopped
1 tspn capers, chopped
1 anchovy, chopped
2 tblspns plain flour
1 cup dried panko crumbs (or regular dried breadcrumbs)
Oil for shallow frying
for the aioli:
½ preserved lemon
¼ garlic clove, grated (use more if you like raw garlic)
2 tblspns chopped mint
1 egg yolk
juice of 1 lemon
plenty of black pepper
½ cup oil (extra virgin olive oil or canola for a lighter flavour)
Steps to yummy goodness:
- Peel the potatoes and boil in salted water until tender. Drain and mash then set aside to cool.
- Finely chop the fish or pulse in a food processor but not too much, you don’t want it like a paste, keep it a bit chunkier. Place in a bowl with the ginger, lemon zest, garlic, chopped herbs, shallots, capers, anchovies, salt and pepper. Give it a really good mix through then add the cooled potatoes.
- Break the egg into a wide bowl. Place the flour onto a plate and the breadcrumbs on yet another. Divide the fish mixture into six portions and form each into a pattie shape. Place them onto the plate of flour and coat, then dip into the beaten egg to completely cover and finally coat in the breadcrumbs. Pop into the fridge until ready to cook.
- Heat the oil in a frying pan to about ½cm depth. Fry the fish cakes on both sides until golden brown and cooked through. Makes 6.
- For the aioli, remove and discard the inner flesh and white pith from the preserved lemon and chop the skin. Using a stick blender or small food mill, whizz up the skin of the preserved lemon, garlic and mint until it’s like a paste. Wash the stick blender so you can use it to whisk the egg yolk. Place the egg yolk into a small bowl and add half of the lemon juice, whisk up with the blender then gradually, drop by drop, add the oil until it is all incorporated. Now whizz in the preserved lemon mixture, pepper and the remaining lemon juice. Taste for seasoning. Because of the preserved lemon it may already be salty enough, but add more pepper or lemon juice if needed.