Lemon and parsley fishcakes

Lemon and parsley fishcakes

500-600g white fish, 

450-500g mashed potato

Zested rind and juice of 1 lemon

2tbsp chives

4 spring onion, finely chopped

2tbsp plain flour

2 medium eggs, beaten

150g  dried white breadcrumbs

Rapeseed or sunflower oil, for shallow frying

For the tartare sauce:
4tbsp mayonnaise

1tsp Dijon mustard

1tsp horseradish sauce

1 shallot, peeled and finely chopped

1tbsp capers, drained and chopped

1-2 small gherkins, chopped

1tbsp freshly chopped parsley Lemon slices, to garnish

Any boneless white fish can be used for these fishcakes ? we used portions of frozen coley, which I allowed to defrost before using, so they were quite inexpensive to make.

Place the fish in a large pan and cover with water. Bring to the boil and simmer for 3-4 mins. Turn the heat off and leave the fish to poach for a further 3-4 mins until it’s cooked through and flakes easily. Drain the fish well.Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper. Divide the mixture into 12 and shape each into a fishcake.Mix the flour with salt and pepper. Dip each fishcake in the flour, then the beaten egg and finally in the breadcrumbs. If time, chill them before cooking. To make the tartar sauce, mix all the ingredients together and season with salt and pepper. Spoon into a bowl and garnish with quartered lemon slices.Heat some oil and cook the fishcakes in 2-3 batches, cooking for 4-5 mins on each side until crisp and golden and heated through. Serve immediately with tartar sauce. <<All Credits To Author>>

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