Fish cakes with tartare sauce
- Preparation and cooking time
- Makes 4
- 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
- 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.