Ingredients
Serves 4-61x 425g can of tuna or salmon (or use equivalent amount of fresh fish, steamed and flaked with a fork)
4 medium-large potatoes, boiled and mashed
½ bunch continental parsley, chopped
Zest of 1 lemon
1 tbsp salted capers, rinsed and chopped
2 tbsp mayonnaise (whole egg, best you can afford)
Salt & pepper to taste
1 egg
2 tbsp milk
4-6 tbsp flour
1 cup Japanese breadcrumbs
Oil for shallow frying
Saffron Aioli
250ml chicken stock
1 tsp saffron threads
1 tsp salt flakes
4 egg yolks
600ml light olive oil
2 slices white bread, crusts removed and cubed
6 cloves garlic
2 tsp harissa
Method
Combine all but the last four ingredients in a large bowl and mix until well combined.
Form into cakes using a ½ cup measure as a guide.
Whisk egg and milk together. Dip each fishcake first into flour, then the egg mixture and then the breadcrumbs. Refrigerate until firm.
Heat oil until a small cube of bread browns within 20 seconds. Cook fishcakes until golden brown. Keep warm until all cooked and ready to serve.
Serve with saffron aioli, lemon wedges and a green salad.
Saffron Aioli
In a saucepan, reduce stock, saffron threads and salt by half. Pour into food processor. Add remaining ingredients except oil. Begin processing and slowly add oil in a thin stream. Thin with lemon juice if necessary. Season with extra salt if necessary and pepper if desired.