Ingredients
Serves 4-6* 1x 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.