Crispy fish cakes with mustard mayo
Whether you're entertaining or looking for an easy dinner, these freezer-friendly fish cakes have you covered. Serve with plenty of creamy mustard mayo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Crispy fish cakes
- 3 x 250g boneless white fish fillets
- 750 grams potatoes, peeled, quartered
- 2 cloves garlic, peeled
- 1/2 cup frozen corn kernels, thawed
- 2 spring onions, finely sliced
- 2 tablespoons chopped dill
- 1 lemon, finely grated zest
- 1/2 cup seasoned flour
- 3 eggs, lightly beaten
- 3 cups panko breadcrumbs
- oil, for shallow frying
- lemon wedges, to serve
- Mustard mayo
- 2/3 cup egg mayonnaise
- 2/3 cup sour cream
- 1/4 cup finely chopped chives
- 2 tablespoons wholegrain mustard
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