Fish cakes with tartare sauce

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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

Method

  1. 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.
  2. Shape the mixture into 4 large round cakes or 8 small o