- Gently squeeze grated potatoes and combine in a bowl with fish, parsley, onion, sweet corn, lime juice, garlic, salt, and white pepper.
- Add 1 to 1-1/2 cups of instant potato flakes.
- Use an ice cream scoop for potato mixture; shape fish cakes by hand.
- Coat cakes in the remaining potato flakes; set aside.
- In a large frying pan, heat 1/4 inch of oil to fry, over medium heat.
- Gently place fishcakes in oil and cook until golden brown, about 7 minutes per side (adjust temperature to avoid burning).
- Place cooked cakes on a wire rack to cool and drain.
- For the dill aioli, combine remaining ingredients.
- Serve as a dipping sauce with the potato cakes.
Makes 12 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
480 calories, 30 g fat, 2.5 g saturated fat, 20 mg cholesterol, 450 mg sodium, 40 g carbohydrate, 5 g fiber, 4 g sugar, 14 g protein
