Crispy Herring Fish Cakes with Lemon Aioli
Crispy Herring Fish Cakes with Lemon Aioli
Prep: 25 min • Cook: 15 min. Flaky, pan-fried fish cakes made from finely chopped pickled herring, bound with potato and herbs, served with a zesty lemon aioli.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 4
Instructions
Make the Fish Cakes
- 1In a large bowl, combine the chopped pickled herring, mashed potatoes, chopped dill, beaten egg, flour, salt, and pepper.
- 2Mix gently until just combined. Do not overmix.
- 3Shape the mixture into 4 equal-sized patties or cakes.
Cook the Fish Cakes
- 1Heat the vegetable oil in a large skillet over medium-high heat.
- 2Carefully place the fish cakes in the hot skillet and cook for about 6-8 minutes per side, until golden brown and heated through.
Prepare the Lemon Aioli
- 1In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and chopped dill until well combined.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 26 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 26 g |
| Carbs | 15 g |
Tips
- Ensure the mashed potatoes are completely cooled before mixing to help the cakes hold their shape.
- Don't overcrowd the pan when frying the fish cakes; cook in batches if necessary for even browning.
- Serve the crispy fish cakes warm, accompanied by the fresh lemon aioli for dipping.