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so much to sea

Fish cakes

This is basically a mixture of mashed potato and fish - and it’s a great way to get bairns to enjoy fish as the careful manual removal of bones usually solves that thorny problem. The 60:40 fish to potato proportion is best, and the addition of a tablespoon of capers livens things up considerably, as does using some smoked fish.

The mixture can be made in advance and kept in the fridge.

Home-made tartare sauce is much more superior to the sickly substance available in fiddly plastic sachets in many cafés and fast food outlets. It will keep in a jar in the fridge for several weeks.



Ingredients for fish cakes:

Approx 300g white fish - lightly cooked (all skin and bones removed)
Approx 100g mashed potato
1 egg
Breadcrumbs for coating

Method:
Mix the white fish with the mashed potato.
Shape into small patties and then coat with egg and breadcrumbs.
Shallow fry in sunflower oil and drain on kitchen paper.

 

Ingredients for the tartare sauce:

200ml good quality or home-made mayonnaise
3 tablespoons capers - chopped
3 small gherkins - chopped
3 tablespoons parsley
1 teaspoon chopped fresh tarragon - optional if you must - but gives a really great flavour
Freshly ground black pepper

Method:
Mix everything thoroughly in a bowl, taste and store in the fridge in a glass jar with a tight fitting lid.