Mini Fishcakes With Coriander Mayonnaise

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17 Ingredients

Number of servings

1 pinch salt
1 pinch freshly ground black pepper
1 1/4 cup sunflower oil (save 1 L for frying)
1 handful dill, finely chopped
1/2 lemon
2 egg, yolks only
1teaspoons Dijon mustard
1tablespoons white wine vinegar
1 handful fresh coriander, leaves only, finely chopped
450grams salmon fillet, skinned
1 1/4 cup milk
200grams mashed potato
1/4teaspoons cayenne pepper
1/2 green capsicum, finely chopped
2/3tablespoons rice flour
1 egg, lightly beaten
100grams gluten-free white bread, whizzed into fine breadcrumbs

Method

Step 1 of 3

For the mayonnaise, place the egg yolks, mustard, some seasoning, and the vinegar in the bowl of a food processor. With the motor running, add the oilin a thin, steady stream until the mixture emulsifies and thickens. Taste and add more seasoning or vinegar, if required. Transfer to a serving bowl, stir in the coriander, cover, and set aside.

Step 2 of 3

For the fishcakes, add the salmon to a deep-sided frying pan and pour over the milk, season, bring to the boil, and simmer gently for 4-6 minutes until the fish starts to turn opaque. Transfer the salmon with a slotted spoon toa bowl. Flake the fish, add the mashed potato, dill, lemon zest and juice, cayenne, and green capsicum, and season. Stir, then scoop out 1/2 tablespoon of mixture and flatten into a mini cake. Repeat to make about 20 cakes. Place on a baking sheet lined with baking parchment.

Step 3 of 3

Dredge the fishcakes in flour, dip in egg, and coat with breadcrumbs. Chill for 30 minutes. Heat 1 tablespoon oil in a non-stick frying pan and cook a few cakes at a time, 3-4 minutes each side, until golden. Serve with the coriander mayonnaise.