Name: Fish cakes with tartare sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: 100g white breadcrumb; 2 eggs; 450g potato peeled; 450g smoked haddock; 1 lemon grated zest; 2 tbsp chopped fresh parsley; flour for dusting; 3 tbsp vegetable oil for frying; 200g mayonnaise; 2small gherkins chopped; 2 tbsp caper roughly chopped; 1small shallot very finely chopped; 1 tsp horseradish sauce; ½ tsp dry or made mustard; 2 tbsp finely chopped fresh parsley

100g white breadcrumb
2 eggs
450g potato
peeled
450g smoked haddock
1 lemon
grated zest
2 tbsp chopped fresh parsley
flour
for dusting
3 tbsp vegetable oil
for frying

For the tartare sauce

200g mayonnaise
2small gherkins
chopped
2 tbsp caper
roughly chopped
1small shallot
very finely chopped
1 tsp horseradish
sauce
½ tsp dry or made mustard
2 tbsp finely chopped fresh parsley

Method

step 1
Make the tartare sauce: mix all the ingredients together and chill (you won’t need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
step 2
Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
step 3
At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
step 4
While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
step 5
Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
step 6
Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
step 7
Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.