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I’ve never been a big fan of fennel until recently when I had it roasted as part of a seafood dish in a fancy restaurant, sweet with a little charred edges adds a lovely mild flavour.. I’m converted! This combines the easiest fish cake recipe with some simple roasted fennel in olive oil and served with a parsley garlic mayo.. who doesn’t love garlic mayo!


Total Time45 mins

Servings: 4


  1. 2 fennel bulbs sliced

  2. 2 potatoes chopped into chunks skin on

  3. 2-3 frozen pieces white fish you can use fresh too if you have

  4. 4 spring onion

  5. 1 tsp fresh lemon juice

  6. 1 egg beaten with a dash of milk

  7. 2 cups breadcrumbs fresh or dried

  8. olive oil

  9. salt and pepper

Parsley Garlic Mayo

  1. 1 tbsp olive oil

  2. 4 tbsp mayo

  3. 1/4 tsp crushed fresh garlic

  4. 1 tsp fresh lemon juice

  5. 1 tsp water to loosen

  6. 1 tbsp parsley chopped


Preheat the oven to 180C.

On a tray scatter the fennel, drizzle with olive oil and season. Roast for 40 mins or until the fennel is caramelised.

Meanwhile bring a pan of salty water to the boil, add in the chopped potatoes cover and cook for 2-3 min then add in the fish to cook for a further 8-10 min until almost flaking. By this time the potatoes should be soft, drain both and allow to completely steam dry in a colander.

In a bowl roughly mash the cooled potatoes and fish along with the lemon juice and chopped spring onion. Season to taste.

To assemble spread your breadcrumbs on a plate and on a separate plate the whisked egg and milk. To create the patties take two tablespoons of the mixture and form into compact rounds. Dip the patties into the egg mixture then into the breadcrumbs, pat them down to make sure the breadcrumbs stick. Set aside and cool in the fridge for 10 min.

In a large pan on a medium-high heat fry the fish cakes in olive oil until golden brown and crispy around 5 mins per side.

To make the mayo mix all the ingredients in a bowl and serve alongside the fish cakes and roasted fennel.


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