Fish cakes with tartar sauce

Recipe from: 1/1/2006 12:00:00 AM

Ingredients 16
Servings 12
Time 45

Ingredients

  • 500
    ml
    Tartar Sauce: quality mayonnaise
  • 3
    hard-boiled eggs, finely chopped
  • 15
    ml
    Dijon mustard
  • 30
    ml
    Italian parsley, finely chopped
  • 15
    ml
    spring onions, finely chopped
  • 15
    ml
    capers or gherkins, finely chopped
  • 500
    g
    Fish Cakes: cooked fish, skin removed ? half hake, half haddock works well
  • 300
    g
    potatoes, peeled and cubed
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 60
    ml
    grated onion
  • 80
    ml
    Italian parsley, finely chopped
  • 1
    pinch
    nutmeg
  • 1
    egg, beaten
  • 1
    Crumb Coating: beaten egg
  • 100
    g
    dry breadcrumbs
  • 100
    ml
    oil for frying
 

Method

35
 
1. Prepare the tartar sauce: Mix all the ingredients and refrigerate until the fish cakes are ready.

2. Flake the fish coarsely. Boil the potatoes in salted water until done and then drain. Mash and season with salt and freshly ground black pepper. Allow the potatoes to cool and then combine with the flaked fish.

3. Add the onion, parsley, nutmeg and beaten egg and then shape the fish cakes with your hands.

4. Coat the fish cakes in cake flour and dust off the excess. Dip the cakes into beaten egg, then coat them in dry breadcrumbs. Preferably place the fish cakes in the fridge for 2 hours before frying them. Alternatively, place them in the freezer for 15 minutes.

5. Fry the cold fish cakes in hot oil until golden brown on both sides.

Wine suggestion: An unwooded Sauvignon Blanc or lightly wooded Chardonnay will complement this dish, or simply round it off with a white blend.

 

Read more on: fish/seafood  |  shallow-fry
 

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