Quick Ginger Lemon Fish Cakes with Lemon Mayo

Steps

1. 1Finely slice the fish and then gently mince it with your knife so it’s almost like a puree. You want the pieces small enough that they naturally start sticking together.
2. 2Place the fish into a bowl and add the ginger, chives, zest, lemon juice and season heavily with salt and pepper. Mix well.
3. 3Use about 3 tablespoons per fish cake and form with your hands. You should end up with 2 fish cakes per serve. Place on a plate.
4. 4Make the lemon mayo by mixing together the mayonnaise, lemon juice, lemon zest and black pepper. You can also add a couple of drops of garlic infused oil if you want a hit of garlic flavour.
5. 5Heat a large non-stick frypan over medium heat and add the olive oil. Cook for 2 to 3 minutes on each side until golden brown and cooked through. You might need to cook the fish cakes in two batches to stop the pan from overcrowding.
6. 6Serve the cooked fish cakes with the lemon mayo on the side.
7. 7Any leftover fish cakes and lemon mayo make a lovely cold lunch the next day.