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Cod and prawn fishcakes with tartare sauce
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4-6
Diana Henry creates quick and simple fishcakes, sprucing up a jar of mayonnaise to go on the side
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Ingredients
For the fishcakes
- 200g white fish, poached and flaked
- 200g Prawns, finely chopped
- 400g Potatoes, boiled and mashed
- 2 tbsp chopped Parsley
- 1 Lemon, zest only
- Flour, for dusting
- 1-2 Egg, beaten
- 2-3 handfuls breadcrumbs
- oil, for frying
For the tartare sauce
- 2 tsp capers, rinsed
- 1 Shallots, finely chopped
- 2 tsp gherkins, finely chopped
- 1 200g jar mayonnaise
- 2 tbsp Crème fraîche
- 1 tsp Dijon Mustard
Method
1. For the fishcakes: stir the white fish and prawns into the mashed potato carefully, leaving some flakes of fish whole.2. Add the chopped parsley, lemon zest and season with salt and pepper to taste.
3. Form the mixture into fishcakes. Put the flour, egg and breadcrumbs in 3 separate dishes. Coat the individual fishcakes in flour, followed by the egg and finally with the breadcrumbs, shaking off the excess at each stage.
4. Heat a little oil in a large frying pan. Fry the fishcakes until browned on both sides and cooked all the way through. This will take approximately 7 - 10 minutes in total depending on how plump the fishcakes are.
5. For the tartare sauce: combine the capers, shallot, gherkins, mayonnaise, crème fraiche and Dijon mustard in a bowl - you can add more or less of the ingredients to suit your taste.
6. Serve the fishcakes with the tartare sauce and a green salad.
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Latest Comment
I really wanted to see how to cook these fish cakes, however this video is a waste of time. Just a man with a white collar on telling lies and fairy tales.