👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Ensure the fish is well flaked and any bones are removed.
2. 2

   Gently mix the ingredients until just combined. Be careful not to overmix, which can make the cakes tough.

   💡 Proffstips: The mixture should hold together when pressed.
3. 3

   Shape the mixture into 4-6 patties (fish cakes).

4. 4

   Place the flour on a shallow plate. Lightly dredge each fish cake in the flour, shaking off any excess.

   💡 Proffstips: Flour helps create a crispier exterior.
5. 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

   💡 Proffstips: Do not overcrowd the pan; cook in batches if necessary.
6. 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.

   💡 Proffstips: Let the aioli sit for a few minutes for the flavors to meld.
7. 7

   Remove the fish cakes from the skillet and drain on paper towels. Serve hot with the Dijon aioli.

   💡 Proffstips: Serve immediately for the best texture.