Fish Cakes with Creole Mayonnaise

A delicious fish cake recipe using fresh fish. You can use any inexpensive, coarsely grained fish in this recipe. (Adapted from Sally Fallon's "Nourishing Traditions".)

1. Fill Thermomix bowl with 500g water, then steam fish in the Varoma on top for 15 minutes, Varoma Temp, sp 2 (or until just cooked - depends on thickness of fillets):
- 700g (1 1/2 lbs) fresh white fish
Empty water from Thermomix bowl and dry. Set fish aside.

2. Grind up bread, cilantro/parsley and lemon zest on speed 9, until fine:
- 1 slice wholemeal spelt bread (or gluten free bread)
- 1 bunch cilantro or flat leaf parsley
- zest of 1 lemon

3. Add remaining ingredients, chop on speed 5 for 3 seconds, and season to taste:
- 2 eggs
- 2 small onions, halved (or onion & shallots)
- 2 Tblspns Dijon mustard
- cayenne pepper (to taste)
- sea salt or fish sauce and pepper

4. Add fish and chop 3 seconds on speed 3:
- steamed fish

5. Form mixture into patties. Saute until golden in butter/ghee and oil:
- about 1/2 cup butter/ghee
- about 1/2 cup extra virgin olive oil
(or can be steamed in Thermomix steamer)

6. Serve with Creole Mayonnaise:
Place ingredients into food processor/Thermomix and blend thoroughly on speed 7:
- 2 egg yolks (room temp)
- 2 Tblspns fresh lemon juice
- 2 Tblspns whey (opt.)
- 2 tspns raw honey (opt.)
- 1 tspn Dijon mustard
- 1 clove garlic
- 1/2 tspn sea salt
- 1/2 tspn dried thyme
- 1/2 tspn dried basil
- 1/2 tspn dried oregano
- 1/4 tspn paprika
- 1/4 tspn tabasco/chili sauce
- 1/8 tspn cayenne pepper
Scrape down lid and sides.

7. Insert the butterfly, and with Thermomix running on speed 4, slowly drizzle in oil:
- 2/3 cup oil (olive oil / sunflower oil / grapeseed oil or mixture)
Season to taste - may need more salt or lemon juice.

If you added whey, let sit (well-covered) 7 hours before refrigerating. Will keep at least 5 weeks refrigerated. Without whey, will keep about 2 weeks.