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CRISPY POTATO FISH CAKES

Ingredients for 4

  • 600 g Rooster potatoes
  • 300 g white fish (hake, cod or salmon)
  • 50 ml milk, heated
  • 150 g peas, frozen
  • 100 g panko breadcrumbs
  • 2 eggs, lightly beaten
  • 250 g whole wheat flour
  • 60 g green salad leaves
  • 100 ml sunflower oil
  • Zest of 1 lemon, juice of ½ lemon
  • A small handful of chives
  • A small handful of parsley
  • Salt and pepper

Tartare sauce:

  • 120 g low-fat mayonnaise
  • ½ onion
  • 60 g gherkins
  • A small handful of parsley
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Preparation time: 45-50 MIN
  1. Preheat the oven to 200°C.
  2. Peel the potatoes and cut them in half.
  3. Place the potatoes in a pot filled with water, bring to a boil and cook until soft.
  4. Drain the potatoes and leave to steam dry for about 5 minutes.
  5. Add the hot milk to the potatoes and mash using a masher until creamy. Season with salt and pepper.
  6. Heat a pan with olive oil, season the fish on both sides with salt and pepper and cook until golden brown. Remove from the pan and using a fork and flake the fish.
  7. Finely chop the chives, parsley and onion.
  8. Add the fish, peas, chives, parsley and lemon zest to the mashed potato and mix through.
  9. Using flour-dusted hands, shape the mixture into 6 cakes. (If the mixture is too soft, add some flour)
  10. Place the whole wheat flour, panko and eggs onto 3 different plates.
  11. First coat each fish cake with flour, then with the egg, and then coat with the panko breadcrumbs. Leave for 10 minutes in the freezer to set.
  12. Heat a pan over medium heat, add sunflower oil and shallow fry the fish cakes until crispy and golden brown. Place on an oven tray and bake in the oven for a further 15 minutes, until warmed through.
  13. For the tartare sauce: finely chop the onion, parsley and gherkins. Mix together with the mayonnaise, season with salt and pepper and add the lemon juice.
  14. Serve the fishcakes with a side of green salad leaves and a helping of tartare sauce.

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