Fishcakes with Tartare Sauce
- Prep: 20 minutes plus chilling
- Cook: 15 minutes
- Serves: 4
Great served with salad and extra tartare sauce. Try swapping the prawns with white crabmeat.
INGREDIENTS
- 650g Maris Piper potatoes, cut into chunks
- 2 medium eggs
- 240g pack cod fillets
- ½ tsp LoSalt
- 1 tbsp tartare sauce
- 2 tbsp chopped chives
- 75g cooked, peeled prawns, roughly chopped
- 2 tbsp vegetable oil for frying
METHOD
- Cook the potatoes in boiling water for 15-20 minutes or until tender, drain and allow to steam dry.
- Meanwhile, place the eggs in a medium saucepan and cover with cold water, bring to the boil then add the cod to the pan, simmer for 5 minutes. Drain and run the eggs under cold water. Place the fish on kitchen paper to drain.
- Mash the potatoes with the LoSalt, tartare sauce and chives and gently stir in the prawns, chopped egg and flaked fish, season with black pepper. Mould into 8 fishcakes and chill for 30 minutes.
- Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side until golden.