Best Fish Cake with a light Tartar sauce
Quantity for: 12 fish cakes
Tips and Tricks about Fish Cakes and light Tartar sauce
Ingredients
Fish Cakes
- 3 haddock or cod fillets
- 4-5 boiled potatoes
- 1/2 cup Italian breadcrumbs (for the fish cakes)
- 1 cup Italian breadcrumbs (for breading)
- 2 tbsp fresh dill
- 2 eggs (for fish cakes)
- 1 egg (for breading)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil (for frying)
Light Tartar Sauce
- 2 pickles
- 2 cups plain yogurt
- 3 tbsp mayonnaise
- 1/2 juice of lemon
- 2 tbsp fresh dill
- 1 tsp Dijon Mustard
- 1 tsp ground pepper
Instructions
Fish Cakes Mix
- Boiled potatoes until the potatoes are very soft.
- Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes.
- When the boiled potatoes and the fish are cooled, mash them with a potato masher.
- Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper, and the Italian breadcrumbs. Using a fork mix carefully all the ingredients.
Forming the fish cakes
- To make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step.
Breading the Fish Cakes
- Pour 1 cup of Italian breadcrumbs into a shallow bowl.
- Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg.
- When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate.
- Now gently, with your hands, press gently on each ball to make them flat. Keep them aside.
- Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely colored, for about 5 minutes on each side.
Light Tartar sauce
- Chopped all the pickles in small dices.
- Add in a bowl the yogurt and the mayonnaise.
- Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.