fish cakes

April 21, 2012

based on Perfect Fish Cakes


fish cakes

2 lbs fresh white fish, like cod
1 lb potatoes, boiled and mashed
1 spring onion, chopped
2 tbsp fresh parsley, chopped
1 tbsp flour plus extra for dusting
1 egg, beaten
sprinkle of paprika, pepper, salt

tartar sauce

1/2 cup lacto-fermented pickles, finely chopped
2 spring onions, finely chopped
Sriracha, to taste
1 tsp lemon juice
1 tbsp Dijon mustard
1 cup mayonnaise
Salt and pepper to taste

Steam the fish for about 10 minutes until it flakes, then mix with the potatoes, onion, parsley, flour, egg and salt. Form into cakes, dust with flour and refrigerate for 30 minutes.

Fry the fish cakes in the peanut oil until brown and crusty. Serve with tartar sauce.


taken from here



unbelievable! LOVE it. highly recommended. easy, not too floury, more like fishy latkes (potato pancakes) than anything. great texture, great flavor! an awesome way to prepare fresh fish.


One comment

  1. Sounds yummy ! Check out my crab cake recipe–I think you might like it !

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