Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 600grams blue grenadier fillets, skin removed, finely diced (hoki)
- 3teaspoons horseradish cream
- 1/3 cup plain flour
- 1/4 cup dill, finely chopped
- 5 spring onions, thinly sliced
- 450grams medium white washed potatoes
- 1 lime, juiced
- canola oil, for shallow frying
- 1 lemon, rind finely grated (and 1/3 cup juice)
- 1 lemon, cut into wedges (to serve)
- 1 cup light olive oil (or grapeseed oil)
- 3 egg yolks (plus 2 eggs whisked)
- 1 1/3 cup panko breadcrumbs
- salad leaf mix (to serve)
Method
Step 1 of 4
Place yolks, horseradish, 2 tbs lemon juice and lime juice into a small food processor and pulse until combined. With processor motor running, slowly add oil in a steady stream until a smooth, thick consistency forms. Season with salt and white pepper. Set aside.
Step 2 of 4
Cook potatoes in a saucepan of cold water for 20 minutes or until tender. Drain and roughly mash. Transfer to a large bowl and cool. Add fish, onion, dill, lemon rind, remaining juice, salt and pepper. Stir to combine. Form mixture into 8 cakes and place on a large tray.
Step 3 of 4
Place the flour and breadcrumbs into separate bowls. Whisk eggs in a shallow dish. Lightly coat the cakes in flour, dip into egg and coat with breadcrumbs. Place onto tray.
Step 4 of 4
Pour enough oil into a frying pan until 2cm deep and place over medium heat. Cook cakes in batches, for 3 minutes each side or until golden and cooked through. Transfer to a tray and cover to keep warm. Serve with aioli, lemon wedges and green salad.
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