Fishcakes with quick tartare sauce

Fishcakes with quick tartare sauce

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You can use leftover mash, ready-made mash or you can even buy frozen mash!  

Preparation time: 20 minutes plus chilling time

Cooking time: 20 minutes

Serves: 6


For the fishcakes

250g MSC approved skinless fillet of cod or haddock
2 bay leaves
250ml milk
400g cooled mashed potatoes
1 tsp capers, drained, dried and chopped
Zest of 1 lemon
1 tbsp flat leaf parsley, chopped
1 tbsp chives, chopped
Salt and pepper to season
1 RSPCA Assured egg, lightly beaten
2 tbsp plain flour
85g breadcrumbs or panko crumbs

3-4 tbsp sunflower oil

For the quick tartare sauce

200ml mayonnaise
3 tbsp capers, drained and chopped
1 large gherkin, drained and chopped
1 small shallot, finely chopped
A squeeze of lemon juice
3 tbsp chopped fresh parsley


Lay the fish, bay leaves and milk in a deep frying pan.

Cover and bring to a gentle boil, lower the heat and simmer for four minutes.

Take the pan off the heat and let stand, covered, for 10 minutes.


Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Dry with a kitchen paper.

Mix together the mashed potatoes, capers, lemon zest, parsley and chives. Season well with salt and pepper.

Break the fish into chunks and add to the potatoes.  Stir very gently so you don’t mash the fish too much.  

Pour the beaten egg onto one shallow bowl and the flour in another shallow bowl.

Spread the breadcrumbs on a baking sheet.

Using floured hands, divide the fish mixture into six fish cakes.

Roll in flour then roll each cake in the egg, then the crumbs, making sure they are completely covered.


Chill for at least an hour or longer if time allows.

Make the tartare sauce by mixing together all of the ingredients in a small bowl and season. Chill until ready to use.

Heat the oil in the frying pan. Cook the fish cakes over a medium heat for about 5 minutes on each side or until crisp and golden. You may need to do this in batches.

Serve the fish cakes with the tartare sauce and with a selection of vegetables.

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