Fish Cakes with Creole Mayonnaise

A delicious fish cake recipe using fresh fish. You can use any inexpensive, coarsely grained fish in this recipe. (Adapted from Sally Fallon’s “Nourishing Traditions”.)

Note: You can find Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

1. Fill Thermomix bowl with 500g water, then steam fish in the Varoma on top for 15 minutes, Varoma Temp, speed 2 (or until just cooked – depends on thickness of fillets):
– 700g (1 1/2 lbs) fresh white fish
Empty water from Thermomix bowl and dry. Set fish aside.

2. Grind up bread, cilantro/parsley and lemon zest on speed 9, until fine:
– 1 slice wholemeal spelt bread (or gluten free bread)
– 1 bunch cilantro or flat leaf parsley
– zest of 1 lemon

3. Add remaining ingredients, chop on speed 5 for 3 seconds, and season to taste:
– 2 eggs
– 2 small onions, halved (or onion & shallots)
– 2 Tblspns Dijon mustard
– cayenne pepper (to taste)
– sea salt or fish sauce and pepper

4. Add fish and chop 3 seconds on speed 3:
– steamed fish

5. Form mixture into patties. Sauté until golden in butter/ghee and oil:
– about 1/2 cup butter/ghee
– about 1/2 cup extra virgin olive oil
(or can be steamed in Thermomix steamer)

6. Serve with Creole Mayonnaise:
Place ingredients into food processor/Thermomix and blend thoroughly on speed 7:
– 2 egg yolks (room temp)
– 2 Tblspns fresh lemon juice
– 2 Tblspns whey (opt.)
– 2 tspns raw honey (opt.)
– 1 tspn Dijon mustard
– 1 clove garlic
– 1/2 tspn fine sea salt
– 1/2 tspn dried thyme
– 1/2 tspn dried basil
– 1/2 tspn dried oregano
– 1/4 tspn paprika
– 1/4 tspn tabasco/chili sauce
– 1/8 tspn cayenne pepper
Scrape down lid and sides.

7. Insert the butterfly, and with Thermomix running on speed 4, slowly drizzle in oil:
– 2/3 cup oil (olive oil / sunflower oil / grape seed oil or mixture)
Season to taste – may need more salt or lemon juice.

If you added whey, let sit (well-covered) 7 hours before refrigerating. Will keep at least 5 weeks refrigerated. Without whey, will keep about 2 weeks.

6 thoughts on “Fish Cakes with Creole Mayonnaise

  1. Amy Reed says:

    These were very nice. My mixture was a little wet so a coated the patties in millet meal and that worked well.
    The mayonnaise was delicious!!!

  2. Anjeeb says:

    Just made a batch, mine looked very green, and I baked mine in the oven , ( no frying) and they were delicious !

  3. Amy says:

    Kids (8 and 6) just had this for dinner with sweet potato chips. I didn’t have any cayenne pepper so used a spot of chilli powder in one part and paprika in the other. My mayo was a fail as I tried the chickpea brine substitute but I was in a rush and forgot about room temperature lol. So the taste was there, just not the consistency. Didn’t matter though as the kids gobbled it up and kept asking for more mayo.

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