Ingredients:

  • 500g Maris Piper potatoes, peeled and quartered
  • 2 tbsp olive oil, plus extra for frying
  • 1 small onion, finely chopped
  • 300g skinless and boneless cod fillet, cut into 2.5cm chunks
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • 1 large egg, beaten
  • 50g plain flour, for dusting
  • Salt and black pepper to taste
  • 100ml good quality mayonnaise
  • 1 clove garlic, crushed
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Boil potatoes until tender. Drain well and mash thoroughly.
  2. Gently sauté the onion in olive oil until softened but not browned.
  3. Add the cod to the pan with the onion. Cook until it is opaque and flakes easily. Season with salt and pepper. Flake the cod into smaller pieces with a fork.
  4. Combine mashed potatoes, cooked cod and onion mixture, parsley, and lemon juice in a large bowl. Mix well.
  5. Add the beaten egg to the mixture and stir to combine. Season to taste.
  6. Divide the mixture into four equal portions. Shape each portion into a round, flat cake, about 2.5cm thick. Place the fish cakes on a plate lined with cling film, cover, and chill in the fridge for at least 30 minutes.
  7. While the fish cakes are chilling, combine mayonnaise, crushed garlic, lemon juice, and lemon zest in a small bowl. Mix well and refrigerate.
  8. Lightly dust the chilled fish cakes with flour. Heat a generous amount of olive oil in a large frying pan over medium heat. Fry the fish cakes for 4-5 minutes per side, or until golden brown and heated through.
  9. Serve the fish cakes immediately with the lemon aioli.