Fish cakes with tartare sauce
- Good Food team
Save recipe
Makes 4
Easy
Prep: 25 mins
Cook: 15 mins
A star rating of 4.7 out of 5.15 ratingsRate
loading...
Make a little fish go a long way with these tasty fishcakes - perfect comfort food
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spinach & green bean salad
A star rating of 4.3 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g white breadcrumb
-
2 eggs
-
450g potato
peeled
-
450g smoked haddock
-
1 lemon
grated zest
-
2 tbsp chopped fresh parsley
-
flour
for dusting
-
3 tbsp vegetable oil
for frying
For the tartare sauce
-
200g mayonnaise
-
2small gherkins
chopped
-
2 tbsp caper
roughly chopped
-
1small shallot
very finely chopped
-
1 tsp horseradish
sauce
-
½ tsp dry or made mustard
-
2 tbsp finely chopped fresh parsley
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
Ad
Method
-
step 1
Make the tartare sauce: mix all the ingredients together and chill (you won’t need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
-
step 2
Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
-
step 3
At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
-
step 4
While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
-
step 5
Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
-
step 6
Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
-
step 7
Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.
Recipe from Good Food magazine, January 2003
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.15 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...