Fish cakes with a curry lime mayonnaise (serves 6)

200g gurnard fillets

1 cup milk

250g agria potatoes, peeled, boiled and mashed

zest of 1 lemon

2 Tbsp chopped fresh parsley

½ red chilli, finely chopped

½ red onion, finely chopped

salt

freshly ground black pepper

2 eggs, lightly beaten

2 cups panko crumbs

3 Tbsp canola or vegetable oil

 Preheat oven to 180*C. Place the fish and the milk in a heavy-based pan, cover and heat. Bring to the boil then turn the heat off. Allow the fish to cool in the milk. Remove the fish and flake it into a bowl containing the potato, lemon, parsley, chilli, onion and seasoning. Mix until combined. Roll the mix into golf ball sized balls, then press to flatten slightly. Refrigerate for 30 minutes.

Crumb the fish cakes by rolling them first in the egg then in the panko crumbs. Pan fry until golden and crispy, then finish in the oven for about 10 minutes.

Curry lime mayonnaise

2 egg yolks

juice of 2 limes

1 tsp curry powder

pinch salt

pinch sugar

pinch pepper

1 tsp Dijon mustard

¾ cup olive oil

Place all the ingredients except the olive oil in a food processor and blitz until smooth. With the motor running gradually add the olive oil until the mix is smooth and creamy. 

Shallot and parsley salad

1 cup Italian parsley

3 shallots, finely sliced

2 Tbsp good quality olive oil

Combine parsley and shallots and dress with olive oil.

To serve:

Arrange the fish cakes on a serving plate with some dollops of curry lime mayonnaise, a sprinkle of salt and curry powder and the parsley salad.