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Curried Fish Cakes with Saffron Mayonnaise

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Saffron water is a useful source of saffron flavouring. Keep it in the fridge and add to bought mayonnaise if you don’t have time to make it from scratch.

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Ingredients

  • 700 g floury potatoes, such as Maris Piper or King Edward
  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 2 tsp mild curry powder
  • 1 tbsp each freshly chopped parsley and chives
  • 300 g skinless salmon fillet
  • 150 g skinless haddock fillet
  • 1 egg yolk
  • 1 egg, beaten
  • 100 g Panko breadcrumbs
  • Groundnut oil, for frying
  • Sea salt and freshly ground black pepper
  • For the saffron mayonnaise
  • 1/2 tsp saffron
  • 2 egg yolks
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300 ml groundnut oil

Details

Servings 12

Preparation

Step 1

1 Peel the potatoes and cut into large, even chunks. Boil in lightly salted water until just tender. Drain well and return to the pan to dry out over a low heat. Mash well (or, ideally, press through a potato ricer). Season well and set aside to cool.

2 Sauté the onion in the oil for 5 minutes until soft without browning. Sprinkle over the curry powder and cook out the spices for 1-2 minutes. Beat the onion into the mashed potato; mix in the chopped herbs.

3 Purée half of the salmon in a food processor, scraping down the sides once or twice. Beat the puréed salmon and egg yolk into the potato mixture. Finely dice the remaining salmon and haddock, and fold into the potato mixture.

4 Shape the mixture into small fish cakes. Dip them into the beaten egg and then into the breadcrumbs to coat. Place them on a tray and chill for 30 minutes.

5 For the mayonnaise, crush the saffron strands in a small pan. Cover with 2 tablespoons water and bring to the boil. Leave to cool, then strain the saffron water into a small bottle. Re-cover the saffron strands with 1 tablespoon of water and bring to the boil again. Strain as before.

6 Put the egg yolks, vinegar and mustard in a processor with a little seasoning and blend until creamy. With the motor running, start to trickle in the oil, drop by drop, until you have a thick mayonnaise. (If the mixture splits, beat an extra egg yolk with a pinch of seasoning and a little mustard, then slowly whisk in. It should re-emulsify.) Add saffron water to taste, check for seasoning and chill for up to 3 days.

7 When you are ready to serve, heat a thin film of oil in a large pan; fry the fish cakes for 3-4 minutes on each side or until golden brown. Drain on kitchen paper, then serve with the saffron mayonnaise for dipping.

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