With children
Whiting fishcakes with lemon mayonnaise
Crisp fishcakes for a family meal
- Time
- 50 min
- Difficulty
- Intermediate
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Children can help shape the fishcakes while an adult handles frying. Whiting has a mild flavour and can be a good-value choice.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Peel and finely cut the potatoes. Boil until tender, about 15 minutes. Drain well, mash and let cool slightly.
- 2
Gently poach the fish until cooked through, about 4–6 minutes depending on thickness. Drain well and flake.
- 3
Mix fish, potato, parsley, lemon zest, salt and pepper. Shape into eight cakes.
- 4
Coat in beaten egg and breadcrumbs. Chill in the fridge for 10 minutes to firm up.
- 5
Mix the mayonnaise with 1 tbsp lemon juice. Prepare the peas according to the packet instructions.
- 6
Fry the cakes in oil for 3–4 minutes per side until golden and hot throughout. An adult should do this.
- 7
Serve with lemon mayonnaise and peas.
Intermediate Manageable with care and a little patience.
From Schaap’s Vishandel
- 500 g whiting fillet (or cod)
Ask us about current availability of the fish for this recipe.
Ask us on WhatsAppFrom the supermarket
- 400 g floury potatoes
- 1 egg
- 75 g breadcrumbs
- 1 lemon
- 2 tbsp finely chopped parsley
- 4 tbsp mayonnaise
- 3 tbsp sunflower oil
- 300 g peas
- Salt and pepper