Fish cakes with lemon caper aïoli

Fish cakes with lemon caper aïoli

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  • 4
  • Easy
  • Carb Conscious Dairy free Pescatarian
  • 25 minutes, plus 30 minutes' chilling time
  • 10 minutes
  • Woolworths DMZ Chardonnay 2017


  • 500 g trout, finely chopped
  • 1 free-range egg whites
  • 4 T dill, chopped
  • 1 T flour
  • 1 t wholegrain mustard
  • Sea salt and freshly ground black pepper, to taste
  • Sunflower oil, for frying

Cooking Instructions

Mix the trout, egg white, dill, flour, mustard and seasoning. Using your hands, shape the mixture into balls and flatten. Chill for 30 minutes.

Heat a little oil in a non-stick pan and fry the fish cakes in batches until cooked through. Serve with the lemon caper aïoli.

Cook's note: These no-mash fish cakes are delicious as a light starter. You can also make small cakes (or even balls) to pass around on a platter with a large bowl of the aïoli for everyone to nibble on (double the fish cake quantities).

Discover more seafood recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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