Banting friendly fishcakes with mayo
Makes: 10 cakes (2 servings pp) | Prep: 15 mins | Cook: 15 mins
For the fishcakes
800g sweet potatoes (about 2 medium sized or 1 large)
1kg sustainable fish fillets (see Sassi list, we used hake), skin removed
1 small red onion, peeled
Zest of 1 lemon (save the remainder for juice to serve)
1 Tbsp Tabasco sauce (optional)
1 Tbsp paprika
For the mayo
1 Tbsp dijon mustard
1 tsp salt
Juice and zest of 1 lemon
1 tsp sugar (optional)
2 cloves garlic, crushed
140ml sunflower oil plus 60ml olive oil, mixed together (replace the sunflower with coconut oil or avocado oil if you are Banting)
1. Cut the potatoes into chunks. Pop into a saucepan of simmering water, and cook for 10 minutes until almost cooked through. Remove and drain.
2. Place the onion in a food processor and pulse to chop finely. A chef’s knife or stick blender work fine here too. Add the fish and pulse again – you want chunks the size of marbles rather than anything too fine.
3. Mash the sweet potatoes roughly and stir in the lemon zest, Tabasco, egg, paprika and fish and onion mixture.
4. Season the mixture really well with salt and pepper.
5. Next shape into patties. Heat a frying pan with a few glugs of olive oil (a legitimate unit of measure – the glug) and fry the cakes for 3 minutes on each side to crisp up the exterior to a nice golden colour.
6. Place them on a baking sheet and pop in the oven for 10 minutes on 180°C, to cook through and keep warm, whilst you get cracking on making the mayonnaise.
7. To make the mayo in the processor: use the smaller bowl and blade. You can also use a stick blender for this or your muscles and a fork on super turbo speed. Place the egg, mustard, salt, lemon, sugar and garlic in the bowl.
8. Pulse to combine. On a slow speed, continue blending the egg whilst adding the oils in a steady stream. When you hear the gurgle gurgle you know it’s coming together nicely. The mixture will thicken and become white and glossy when it’s mixed through. Season to taste.
Your fishcakes should be done by now. Serve on a plate scattered with fresh parsley, a good dollop of mayonnaise and some green salad.