A superb recipe straight from an English restaurant.
Ingredients
- 150 g cod
- 250 g cooked potatoes
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice and a pinch of grated zest
- 1/2 egg
- flour, breadcrumbs, beaten egg, olive oil
Sauce
- 1/3 cup mayonnaise
- 2 – 3 tablespoons thick sour cream (12%)
- 1/2 teaspoon horseradish
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped capers
- 2 tablespoons finely chopped onion
- 2 tablespoons grated hard cheese
Preparation
Steam the fish (about 6 minutes), check for bones, and flake it. Mix all sauce ingredients in a bowl, season with freshly ground pepper and salt if needed.
Gently combine the flaked fish, grated cooked potatoes, parsley, lemon juice and zest, half an egg, and 2 tablespoons of the mayonnaise sauce. Season with freshly ground pepper and salt if necessary.
Shape into 4 patties, coat them in flour, then egg, and finally breadcrumbs.
Heat olive oil in a frying pan to about 1.5 cm depth. When hot, fry the cakes for about 4 – 5 minutes on each side. Adjust the flame (it should not be too high, but the oil should sizzle).
Serve the fish cakes hot with the remaining sauce on the side, and optionally, drizzle with lemon juice.
