Fish Cakes With Lemon Mayonnaise

By Alison Kent and The Test Kitchen

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Fish Cakes With Lemon MayonnaiseThe atmosphere at The Economy Shoe Shop on Argyle Street in Halifax is über-fun and laid-back. They serve these home-style cakes as an appetizer, but they're substantial enough for a main course, especially when accompanied by a green salad and a fantastic local beer such as Propeller Bitter Ale.1 out of5based on1 ratings.

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This recipe makes 20 pieces, plus 1 cup Lemon Mayonnaise servings

Nutritional Info
Pper piece with 2 tsp mayonnaise: about	-
cal	158158 cal
pro	12 g12g pro
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
carb	11 g11g carb
fibre	1 g1g fibre
chol	53 mg53mg chol
sodium	812 mg812mg sodium
potassium	393 mg393mg potassium
% RDI:	-
calcium	33 calcium
iron	77 iron
vit A	33 vit A
vit C	1212 vit C
folate	88 folate

The atmosphere at The Economy Shoe Shop on Argyle Street in Halifax is über-fun and laid-back. They serve these home-style cakes as an appetizer, but they're substantial enough for a main course, especially when accompanied by a green salad and a fantastic local beer such as Propeller Bitter Ale.

Ingredients

8 oz salt cod 8 8oz ozsalt cod
12 oz haddock fillets 12 12oz ozhaddock fillethaddock fillets
2 lb russet potatoes , (about 4)2 2lb lbrusset potatorusset potatoes, (about 4)
3 tbsp butter 3 3tbsp tbspbutter
2 onions , finely diced2 2oniononions, finely diced
2 eggs , lightly beaten2 2eggeggs, lightly beaten
4 tsp chopped fresh dill 4 4tsp tspchopped fresh dill or fresh parsley
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 cup all-purpose flour , (approx)1/4 1/4cup cupall-purpose flour, (approx)
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
Lemon Mayonnaise:
3/4 cup light mayonnaise 3/4 3/4cup cuplight mayonnaise
1 small clove garlic , minced1 1small clove garliccloves of garlic, minced
1 tbsp chopped drained capers 1 1tbsp tbspchopped drained capercapers
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp water 1 1tsp tspwater
1 pinch salt 1 1pinch pinchsalt
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper

Preparation

Cover salt cod with cold water; soak, refrigerated and changing water at least 3 times, for 24 hours. Drain.

Place cod in saucepan; pour in enough cold water to cover by 2 inches (5 cm). Bring to boil; reduce heat and simmer for 8 minutes. Skim off any foam. Add haddock; simmer just until fish flakes easily when tested, about 8 minutes. Drain; return to pan. Let cool.

Flake fish with fork, discarding any bones.

Meanwhile, peel and halve potatoes. In separate saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and return to pot; rice or mash. Let cool.

Lemon Mayonnaise: Meanwhile, whisk together mayonnaise, garlic, capers, oil, lemon juice, water, salt and cayenne pepper. Cover and set aside in refrigerator.

In skillet, melt 1 tbsp of the butter over medium heat; cook onions, stirring occasionally, until softened, about 8 minutes. Add to salt cod mixture. Add potatoes, eggs, dill and pepper; mix well.

Using scant 1/3 cup for each, form into 1/2-inch (1 cm) thick patties. Dredge in flour, turning to coat and patting off any excess.

In large nonstick skillet, melt one-third each of the remaining butter and oil over medium-high heat; cook fish cakes, in batches, turning once and adding more butter and oil as necessary, until golden, about 6 minutes.

(Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days. Reheat on baking sheet in 350ºF/180ºC oven, about 20 minutes.)

Source : Canadian Living Magazine: August 2011