Fish Cakes

These delightful fish cakes feature a perfect blend of tender cod fillets and seasoned mashed potatoes, coated in breadcrumbs for that irresistible crispy exterior. Served with a zesty, homemade sauce, these fish cakes are a fantastic option for a tasty lunch or dinner. So, let's get started on this amazing culinary adventure and create a dish that will leave you craving more.

INGREDIENTS

• 4 potatoes
• Spring onion
• Red onion
• 4 cloves garlic
• Chilli
• 25g butter
• 100ml milk
• 4 cod fillets (skinless)
• 1 tsp wholegrain mustard
• Lemon zest
• 3 eggs
• 150g breadcrumbs

DIRECTIONS

1. Boil four medium-sized, peeled potatoes in salted water (1 teaspoon of salt) for about 15 minutes.

2. Chop the garlic, onion, chilli, and spring onion into small pieces.

3. Heat a slice of butter in a pan on medium heat, pour in 100ml of milk, and add the four cod fillets. Cook the fish for about 10 minutes.

4. Remove the potatoes when they are ready and start mashing them using a fork. Mix in the chopped onions, spring onion, chilli, and a teaspoon of wholegrain mustard. Season with salt and pepper.

5. Mash and mix the cod fillets into the potato mixture, adding lemon zest as well.

6. Form fish cakes from the mixture.

7. Prepare two separate bowls: one with three beaten eggs and another with breadcrumbs. Roll the fish cakes in the eggs first, then coat them in breadcrumbs.

8. Heat three tablespoons of oil in a pan on medium heat. Fry the fish cakes for a few minutes on each side until they have a nice brown color.

9. For the sauce, in a mortar, pour in 50ml of olive oil, the juice of one lemon, a pinch of salt and pepper, and add about 15 parsley leaves. Mix well. 

10. Serve your Fish Cakes with the tangy parsley sauce and enjoy!

Notes

Serve with the tangy parsley sauce.