Fish cakes with tartare sauce

Name: Fish cakes with tartare sauce
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and white pepper; 4 tbsp mayonnaise; 325 g (11 oz) skinless fish fillets, such as salmon, smoked haddock and/or white fish, such as cod or hake; ½ tbsp chopped parsley; squeeze of lemon juice; 25 g (1 oz) gherkins, finely chopped; 25 g (1 oz) capers, rinsed and finely chopped; flour, to dust; 50–65 g (2–2½ oz) fresh white breadcrumbs; 1 medium egg, beaten; vegetable oil, to fry; ½ tbsp English mustard; 1 tbsp chopped chives; 1 tbsp chopped parsley; ½ tbsp anchovy essence; 325 g (11 oz) simple mashed potato, without added milk or butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Fish cakes are an excellent way to use cheaper varieties of fish and off-cuts. You can make mini-versions of these to serve with drinks if you like.

Ingredients

325 g (11 oz) skinless fish fillets, such as salmon, smoked haddock and/or white fish, such as cod or

Europe
United Kingdom
Fish course
Pescatarian

Method

Poach the fish gently in salted water for 3–4 minutes, then drain and allow to cool. Flake the fish, checking for any small pin bones as you do so. In a bowl, mix half of the fish with the potato, anchovy essence, mustard, parsley, chives and salt and pepper until smooth. Gently fold in the remaining fish.
Shape the mixture into 4 large round cakes or 8 small o