Fish Cakes
Prep time : 20 minutes | Cook time: 12 minutes | Makes 4 large fish cakes
These crispy fish cakes are a total win—flaky fish, creamy potatoes, and a golden crust that’s chef’s kiss. Pair them with a zesty tartare-style sauce and some fresh greens, and you’ve got a meal that’s fancy enough for guests but easy enough to whip up any night. Bonus: they taste just as good straight out of the fridge the next day (if there are any left)!
WHAT YOU’LL NEED
500 g cod or haddock fillet
3 large Yukon-gold potatoes
1/4 cup parsley, chopped
1 egg
Salt and pepper
Watercress (or microgreens of your choosing)
1 egg, beaten
1/3 cup flour
1 cup breadcrumbs
vegetable oil
FOR THE TARTARE-STYLE SAUCE
2/3 cup mayonnaise
2 tbsp minced capers
1 tsp horseradish
1 tsp Dijon mustard
1 tsp fresh parsley, chopped
INSTRUCTIONS
Cook the Fish: Bake the fish on parchment at 375°F (190°C) for 12 minutes or until cooked through. Break into chunks in a bowl.
Cook the Potatoes: Steam or boil potatoes until tender. Roughly mash and combine with the fish. Stir in parsley, season with salt and pepper, and mix well. If the mixture is too dry, add a splash of milk. Form into 4 large patties.
Coat the Patties: Season the egg, flour, and breadcrumbs separately with a pinch of salt and pepper. Dip each patty in the egg, then flour, back to egg, and finally breadcrumbs to coat fully.
Fry the Cakes: Heat vegetable oil in a pot over medium heat. Fry patties for 5 minutes on each side, or until golden. Place on paper towels to drain excess oil.
Make the Sauce: Mix all tartare sauce ingredients in a small bowl.
Plate and Serve: Spread sauce on a plate, top with microgreens or watercress, and place fish cakes on top. Add a lemon wedge for squeezing.
