Fishcakes
Fishcakes
Ingredients
Main
- 500g pontiac potatoes, peeled, chopped
- 600g blue-eye cod fillet, skin off
- 1 tbsp butter
- 200g smoked salmon, chopped
- 5 shallots (spring onions), finely chopped
- 1/2 lemon, rind finely grated
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped dill
- 1/2 cup plain flour
- 2 eggs, lightly beaten
- 2 cups fresh white breadcrumbs
- Oil, for shallow frying
Instructions
- 1
Cook potatoes in a large pot of boiling salted water until tender.
- 2
Meanwhile, place the cod in a steamer and steam for 8-10 minutes until cooked through (this depends on thickness of the fish). Set aside.
8 min - 3
Drain potatoes then return to pan, mash with the butter until smooth. Set aside to cool. Place salmon, shallots, lemon rind, parsley and dill in a large bowl. Break the cod into flakes, add to the bowl with the mashed potato and stir until all ingredients are well combined, season well with salt and pepper. Use your hands to form mixture into 6 round patties, then place on a tray, covered, in fridge for 1/2 hour to chill.
30 min - 4
Place flour, eggs and breadcrumbs in separate shallow dishes. Carefully dip each fishcake in the flour to lightly coat, then dip in the beaten egg and finally in the breadcrumbs. (Cakes can then be covered and stored in the refrigerator if you wish).
- 5
When ready to cook, use enough oil in a deep frypan to be 2cm deep and place over medium-high heat. Once the oil is hot, carefully fry the fishcakes in batches for 2-3 minutes each side until golden. Transfer to a plate lined with paper towel to drain. Serve the fishcakes with the tartare sauce.
2 min
