Kipper fishcakes, parsley mayonnaise

Gary Robinson

Gary Robinson

28th January 2020

Kipper fishcakes, parsley mayonnaise

150 min

Serves 4.

So undeniably Scottish; kippers are way more versatile than we give them credit. For a Burns Night starter, turning them into crispy fishcakes and serving with a sharp piquant mayonnaise flecked with parsley is a wonderful way to get the evening started.


  • 500g floury potatoes a big dod of butter 440g kipper fillets, picked from their bones a small handful of chopped dill groundnut oil for frying

For the sauce

  • 2 heaped tblsp chopped parsley One finely crushed clove of garlic 6 heaped tblsp mayonnaise a good squeeze of lemon and lemon wedges to serve


Peel and cut the potatoes, then boil them in salted water until tender. Drain and dry them a bit back in their original saucepan. Mash the potatoes well with the butter until you have a smooth but firm consistency.
Cover the kipper fillets with boiling water to soften up, then flake the fish, all the while looking out for any last little bones.
Fold the fish into the warm mash together with a handful of chopped dill, and a generous seasoning of salt and especially black pepper. Leave to cool a little, then shape into rough patties. Flatten them slightly, and then leave them to cool and firm.
Dust each fishcake lightly with flour then fry in shallow hot oil for five minutes or so on each side. Drain on kitchen paper, keeping them warm in between batches. Once all are ready, season again and squeeze a liberal amount of lemon juice over each.
The sauce is simply made by mixing the mayonnaise, garlic and parsley together and serving this on the side of the fishcakes.

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