Mom’s fishcakes, chutney, parsley mayonnaise

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Preparation info

  • Serves


    First Course Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

My mom always made the most incredible fishcakes loaded with fresh parsley. There were always fish tails and offcuts in the house. Loved these bloody things with tons of ‘Mrs Ball’s’ – a South African favourite.



  • 800 g Up-To-Date potatoes450 g cooked weight
  • 1 kg seabass offcuts – 650 g cooked weight
  • 6 spring onions – thinly sliced
  • 15 g parsley – chopped
  • 2 lemons – the zest
  • 7 ml lemon juice
  • 2 egg yolks
  • 5 ml hot English mustard
  • salt and pepper


  • 3 eggs – beaten
  • 100 g flour
  • 100 g panko crumbs or breadcrumbs (made from bread without crusts)
  • oil – for deep frying

Parsley mayonnaise

  • 220 g parsley purée
  • 1 egg yolk
  • 15 ml Dijon mustard
  • 25 ml white wine vinegar
  • 115 ml olive oil/canola blend
  • 7.5 g xanthan gum

Fried kale leaves


Line the base of a tray with coarse salt. Prick the potatoes and place on the tray. Bake in the oven at 180°C for 40–60 minutes or until soft – depending on size. Once cooked, peel the potatoes, weigh 450 g and while still hot, pass through a tamis – a kitchen utensil that is used as a sieve, food mill and grater. You could also just mash them until smooth.

Remove the skin from the seabass offcuts and grill until the flesh is white and flaky. Weigh and shred 650 g of the fish into a large bowl. Add the potato and remaining ingredients. Mix to incorporate evenly. Remove 30 g of the mixture at a time and roll into balls. You should have 24 balls – 3 per serving.

To batter, place the beaten eggs, flour and crumbs in separate dishes. Coat the fish balls by rolling them in this order – beaten egg, flour, beaten egg and finally, the crumbs. Deep fry the balls at 180°C until they are a deep golden colour.

To make the mayonnaise, add the parsley purée, egg yolks, mustard, and vinegar to a Thermomix jug. Blend on medium speed until combined. In a steady stream, add the olive oil to emulsify. Add the xanthan gum and continue to blend until well incorporated. Remove the emulsion from the jug and reserve in a piping bag in the fridge until needed.

Wash the kale leaves and pat dry. Brush with olive oil and bake at 180°C until crispy. Drain excess oil on paper towels.

To assemble, arrange the elements of this dish as per the photo, or as you wish. For each serving, top a fried kale leaf with 3 fishcakes, and add 30g chutney and 15g parsley mayonnaise to the plate.