Making fish cakes with a home made tartare sauce is as easy as mashed potato. Prepared in advance summer starter for a dinner party, lunch time snack, or quick and easy main course – these little ocean beauties will give you a healthy little dose of Omega 3 and are a darn site healthier than cardboard fish pockets you get down the local chippy.
New Potatoes (half a small bag or about 1kg)
Crab meat (2 dressed crabs fresh or 1 tin – white and/or brown meat)
1 tin of salmon (tinned often works better in this case – holding the cake together.)
Small bunch of coriander
1 spring onion
2 slices of stale white bread
1 beaten egg
In a pot of salted water, boil the potatoes to a soft mash-able texture. Leave the skins on – they contain plenty of nutrients. Drain.
Finely slice the coriander and spring onion and mash these into the potato. Add the salmon and crab meat and mix through. Leave to cool.
When the potato mix is cool make small patties; the size that fits comfortably in your hand. Or fill the inside space of a 2-inch diameter cookie cutter and push out carefully onto a plate. Do this until all your mix are in cake form. Cover with cling-film and leave to firm up and chill in the fridge for at least half and hour. (You can, at this point, freeze the patties for a later date – just make sure they are fully defrosted when it comes to cooking)
Reduce the stale bread to breadcrumbs in what ever way you please. Blitz them in a blender or freeze them and bash them out in advance. Place in a shallow dish, next to a beaten egg on a plate.
When slightly firmer, the fishcakes are ready to fry. Roll each side gently in the beaten egg and then turn them through the breadcrumbs to coat them evenly. Fry each side in a little oil for five minutes or until a nice brown, turning gently with a spatula or palette knife.
Set the cakes aside on a baking tray and keep warm in the oven on a low heat (120º) until they are ready to eat.
Serve with home made tartare sauce which is just 3:1:10 ratio of chopped capers to chopped parsley to mayonaise accordingly. Or some Thai sweet chilli sauce is great too.