Mari’s minced pickerel fish cakes with lemon Aioli
Recipe Mari Loewen
I was looking for a way to use minced pickerel sent to us by our agency client Gimli Fish Market. So I decide to test fish cakes. I used the minced pickerel, (you can use any minced white fish), with rice panko, making them gluten free. I used only simple ingredients and slightly mixed the ingredients slightly. I decide to fry them in a skillet with 1/2-inch peanut (my mom like to use peanut oil for flavour) (but you can use any neutral oil), you can also bake them at 350°F for 20 minutes. But I do like the crunch of the fry. The result was simple incredible!
If I was to create a special menu, these would be at the top of the list. I hope you enjoy them!
Ingredients
2 cups minced pickerel or other firm white fish
2 cup panko gluten free breadcrumbs
4 eggs, lightly whisked
½ cup parsley, finely chopped (plus more for styling)
4 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon fine black pepper
1 teaspoon sea salt
Lemon aioli
¼ cup mayonnaise
1 garlic clove, minced
Juice of half lemon (reserve juiced lemon to zest for styling)
Preparation
In large bowl, mix together minced fish, panko, eggs, parsley, lemon juice, olive oil, black pepper, and salt until well combined.
Form the fish mixture into ¼-cup flat balls, about 2 inches in diameter, and fry in peanut oil 2 minutes per side until golden brown and crispy. Drain on paper towels.
Meanwhile make aioli by placing all ingredients into jar and shake to combine. Serve warm fish cakes with aioli, sprinkled with parsley and lemon zest. Enjoy!
