Maritime Fish Cakes with Dijon Aioli
Crispy, savory fish cakes made with flaky white fish and mashed potatoes, served with a zesty Dijon aioli, a nod to coastal Canadian flavors.
🧂 Ingredients
- 500 g Cod or haddock fillets(cooked and flaked)
- 500 g Mashed potatoes(cooled, plain)
- 1 large Egg(beaten)
- 0.25 cup Fresh parsley(chopped)
- 2 Green onions(finely chopped)
- 1 tsp Lemon zest
- Salt and black pepper(to taste)
- 60 g All-purpose flour(for dredging)
- Vegetable oil(for frying)
- 125 ml Mayonnaise(for aioli)
- 1 tbsp Dijon mustard(for aioli)
- 1 clove Garlic(minced, for aioli)
- 1 tsp Lemon juice(for aioli)
👨🍳 Instructions
- 1
In a large bowl, combine the flaked cooked fish, mashed potatoes, beaten egg, chopped parsley, green onions, and lemon zest. Season with salt and pepper to taste.
💡 Tip: Ensure the fish is well flaked and any bones are removed. - 2
Gently mix the ingredients until just combined. Be careful not to overmix, which can make the cakes tough.
💡 Tip: The mixture should hold together when pressed. - 3
Shape the mixture into 4-6 patties (fish cakes).
- 4
Place the flour on a shallow plate. Lightly dredge each fish cake in the flour, shaking off any excess.
💡 Tip: Flour helps create a crispier exterior. - 5
In a large skillet, heat enough vegetable oil over medium-high heat to generously coat the bottom. Fry the fish cakes for 4-5 minutes per side, until golden brown and heated through.
⏱️ 10 minutes💡 Tip: Do not overcrowd the pan; cook in batches if necessary. - 6
While the fish cakes are frying, prepare the Dijon aioli. In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, and lemon juice. Season with salt and pepper.
💡 Tip: Let the aioli sit for a few minutes for the flavors to meld. - 7
Remove the fish cakes from the skillet and drain on paper towels. Serve hot with the Dijon aioli.
💡 Tip: Serve immediately for the best texture.
💡 Pro Tips
- ✓You can use leftover cooked fish for this recipe.
- ✓For a lighter flavor, bake the fish cakes instead of frying.
- ✓Add a pinch of cayenne pepper to the fish cake mixture for a little heat.
🔄 Variations
- Add finely chopped chives to the aioli.
- Incorporate a tablespoon of capers into the fish cake mixture.
- Serve with a side of coleslaw or a simple green salad.