Thursday, November 20, 2014

Fish Cakes

Serves 4
Fish Cakes:
2 tablespoons butter
2 tablespoons olive oil
About 3 cups white fish fillets, flaked
1 1/2 cups mashed potatoes – leftovers or about 2 medium potatoes, peeled, boiled and mashed
2 green onions, white and green parts, finely sliced
Grated zest of 1 lemon
2 tablespoons finely chopped parsley
1 tablespoon dijon mustard

1 tablespoon Old Bay seasoning
 1 egg beaten
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black cracked pepper
 1 1/2 cups milk
 1/2 cup panko bread crumbs

Tartar Sauce:
1/2 cup mayonnaise
1/4 teaspoon dry tarter
1 tablespoon dill pickle relish
1 tablespoon red onion, finely minced
8 capers, finely minced
Juice of half a lemon
1 tablespoons fresh dill (use dry equivalent if needed)
Salt & freshly ground black pepper

Tarter Sauce:

Add all the ingredients into a bowl and mix well to combine. Taste and adjust seasoning, as desired
Fish Cakes:
Steam or poach fish on stove top until done and flaky about 6 to 8 minutes. Cool and flake fish. Set aside. 
Add the mashed potatoes, green onions, lemon zest, parsley, Dijon mustard, egg, flour, Old Bay seasoning, salt and pepper in a bowl and mix until well combined. Don't over mix..Add milk a little at a time until mixture just holds together. Add the fish and stir gently to incorporate it into the potato mixture.Add more milk if needed.Patties should be firm. Form patties to desired size and coat with panko crumbs on both sides. Place the patties in the fridge for 10 minutes to set up.Heat butter and oil in skillet and fry patties to a golden brown. Serve with your favorite side or salad and serve with tater sauce.