Kushiyaki yakitori mixed skewer with vegetables and meat, grilled Kushiyaki Yakitori (Mixed Chicken and Vegetable Skewers) Semlor with lemon cream, fresh buns with lemon filling Swedish Semlor Buns with Lemon Cream Fishcake with lemon zest served with fresh lemon slices and salad Zesty Lemon & Garlic Fishcakes Waffle skewers served with fresh strawberry, banana and grapes Waffle skewers with fresh fruit Spicy pickled grapes served in a jar Spicy pickled grapes Mungunzá with peanuts, served in a rich spicy sauce Mungunzá with peanuts Melomakarona soaked in rosewater syrup, served Rosewater scented melomakarona M&M's croissant served M&M's croissants Homemade blackcurrant sorbet refreshing dessert Blackcurrant sorbet Smoked paprika lime red wine sauce in a pan Smoked Paprika, Lime & Red Wine Sauce Katsudon stuffed with umeboshi pickled plum served, mouth-watering golden brown meats. Umeboshi stuffed katsudon Cinnamon Congee served as rice porridge, garnished with cinnamon and fruit Cinnamon Congee Risotto with chicken, served with parmesan and fresh parsley Creamy chicken risotto Subak Bingsu freshly served with watermelon and almonds Subak bingsu (Korean watermelon shaved ice) Japanese Matcha Waffle served Japanese matcha green tea waffles Mondongo con garbanzos served with rich vegetables and spices Mondongo Salted caramel panna cotta in a glass Salted Caramel Panna Cotta Beef Rogan Josh, served in spicy sauce Beef Rogan Josh Kyoto-style ramen with light vegetable broth, tofu and egg Kyoto-style Ramen Peach Doughnut served with icing sugar Peach doughnut Kushiyaki yakitori mixed skewer with vegetables and meat, grilled Kushiyaki Yakitori (Mixed Chicken and Vegetable Skewers) Semlor with lemon cream, fresh buns with lemon filling Swedish Semlor Buns with Lemon Cream Fishcake with lemon zest served with fresh lemon slices and salad Zesty Lemon & Garlic Fishcakes Waffle skewers served with fresh strawberry, banana and grapes Waffle skewers with fresh fruit Spicy pickled grapes served in a jar Spicy pickled grapes Mungunzá with peanuts, served in a rich spicy sauce Mungunzá with peanuts Melomakarona soaked in rosewater syrup, served Rosewater scented melomakarona M&M's croissant served M&M's croissants Homemade blackcurrant sorbet refreshing dessert Blackcurrant sorbet Smoked paprika lime red wine sauce in a pan Smoked Paprika, Lime & Red Wine Sauce Katsudon stuffed with umeboshi pickled plum served, mouth-watering golden brown meats. Umeboshi stuffed katsudon Cinnamon Congee served as rice porridge, garnished with cinnamon and fruit Cinnamon Congee Risotto with chicken, served with parmesan and fresh parsley Creamy chicken risotto Subak Bingsu freshly served with watermelon and almonds Subak bingsu (Korean watermelon shaved ice) Japanese Matcha Waffle served Japanese matcha green tea waffles Mondongo con garbanzos served with rich vegetables and spices Mondongo Salted caramel panna cotta in a glass Salted Caramel Panna Cotta Beef Rogan Josh, served in spicy sauce Beef Rogan Josh Kyoto-style ramen with light vegetable broth, tofu and egg Kyoto-style Ramen Peach Doughnut served with icing sugar Peach doughnut
Fishcake with lemon zest served with fresh lemon slices and salad
Pan-fried fish patties with a crunchy panko crumb coating

Zesty Lemon & Garlic Fishcakes

Author: Flavelo
Recipes Main Courses Cakes and Desserts
The fishcake is the perfect example of how to create a textural miracle from simple ingredients. The key is the ratio of 'binder' (potato starch and egg) to 'structure' (fish flakes). The essential oils in the lemon zest are released during frying, permeating the patty and counterbalancing the heaviness of frying in oil. Crunchy Panko on the outside, soft, fragrant fish on the inside.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato masher: For a lump-free base.
  • Frying pan: For frying.
  • Grater: For the lemon zest.

Allergen Information

⚠️ Egg
⚠️ Cereals containing gluten
⚠️ Fish

Instructions

1 ✓

Peel and dice the potatoes, then boil in salted water until soft. Drain and let them steam dry a little, then mash until completely smooth.

Tip: It is important that the potato does not remain wet, as it will make the mixture soggy. Dry mash binds better.
2 ✓

Cut the fish into very small cubes (or mince coarsely). Don't purée in a machine, or it will become rubbery! Mix with the cooled potato.

Tip: Hand-cut fish gives a chunky texture which is much more enjoyable than puréed.
3 ✓

Add the crushed garlic, finely chopped parsley, grated lemon zest, egg, salt, pepper and approx. 3 tablespoons of Panko crumbs.

Tip: The limonene in the zest provides the aroma; don't use the juice as it sours and wets the mixture.
4 ✓

Knead the mixture together. If too sticky, add more crumbs. Shape into 8-10 patties.

Tip: If you have time, put them in the fridge for 20 minutes, they will be easier to fry.
5 ✓

Coat the patties in a little more Panko crumb for exterior crunch.

Tip: The splintered structure of Panko absorbs less oil and stays crispier than ordinary breadcrumbs.
6 ✓

Heat the oil in a frying pan over medium heat. Fry the patties for 3-4 minutes per side until golden brown.

Tip: Don't overcrowd the pan, or the oil will cool down and the patties will absorb it.
7 ✓

Serve with lemon wedges and a light dip.

Recipe FAQ

It falls apart when frying, what should I do?
The potato or fish was probably too wet. Put the shaped cakes in the fridge for 20 minutes before frying to let the starch harden up again.
Can I use frozen fish?
Yes, but squeeze the water out of it very thoroughly after defrosting!

Ingredients

  • 400 g White fish fillets (Cod, Trout, or Hake)
  • 2 whole Medium potatoes (floury variety is best)
  • 2 cloves Garlic
  • 1 whole Lemon zest (unwaxed)
  • 1 whole Egg
  • 50 g Panko breadcrumbs (plus extra for coating)
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Freshly ground white pepper
  • 4 tbsp Oil for frying