Name: Crusted fish cakes with dill mayonnaise
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 700.00 g hake cooked, flaked; 2.00 potatoes boiled, mashed; 1.00 eggs extra large, separated; 1.00 lemon juice; 10.00 ml mustard powder; salt and freshly ground black pepper; 30.00 ml fresh dill or fennel fronds, chopped; 5.00 ml cornflour; 5.00 ml nutmeg whole, freshly grated; 10.00 ml fresh chillies 573; 1.00 onion finely chopped; cornflour for dusting; olive oil or sunflower oil; 2.00 eggs extra-large, yolks only; 5.00 ml lemon zest only; 3.00 garlic large cloves; 5.00 ml mustard powder; 15.00 ml lemon juice; 15.00 ml vinegar white; salt and freshly ground black pepper; 30.00 ml fresh dill chopped; 300.00 ml sunflower oil

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Ingredients (22)

700.00 g	hake — cooked, flaked
2.00	potatoes — boiled, mashed
1.00	eggs — extra large, separated
1.00	lemon juice
10.00 ml	mustard — powder
	salt and freshly ground black pepper
30.00 ml	fresh dill — or fennel fronds, chopped
5.00 ml	cornflour
5.00 ml	nutmeg — whole, freshly grated
10.00 ml	fresh chillies — 573
1.00	onion — finely chopped
	cornflour — for dusting
	olive oil — or sunflower oil

DILL MAYONNAISE

2.00	eggs — extra-large, yolks only
5.00 ml	lemon — zest only
3.00	garlic — large cloves
5.00 ml	mustard — powder
15.00 ml	lemon juice
15.00 ml	vinegar — white
	salt and freshly ground black pepper
30.00 ml	fresh dill — chopped
300.00 ml	sunflower oil

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Method:

Place well-drained fish in a bowl and add potatoes. Beat egg yolk with lemon juice and add to fish with mustard, seasoning, dill, cornflour and nutmeg.
Heat oil until hot but not smoking. Add onion and sauté until pale gold, about 5 minutes, cool slightly and add to fish. Blend mixture lightly, using a sturdy fork.
Whisk egg white until fairly stiff peaks form and fold into mixture (this helps to lighten it).
Wet your hands and shape fish gently into cakes. Dust lightly with cornflour.
Heat a thin layer of oil in a frying pan until hot but not smoking. Add fish cakes, a few at a time, and fry on both sides until browned and crusty.
Serve with dill mayonnaise and a baby spinach, red onion and diced black olive salad.
DILL MAYONNAISE: Place egg yolks, lemon peel, garlic, mustard powder, lemon juice, vinegar, seasoning and dill in a medium-sized bowl. Whisk until frothy, using an electric hand beater or food processor fitted with the steel blade. still whisking, add oil drop by drop.
As mayonnaise begins to thicken, add oil in a slow but steady stream. If mayonnaise is too thick, add a little milk to thin it down.
Taste it – if it needs sharpening, add a little vinegar or lemon juice and adjust seasoning, if necessary.