fishcakes with tartate sauce
Try this new recipe from LoSalt for the start of Spring.
Prep: 20 minutes plus chilling
Cook: 15 minutes
- 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
- Salad to serve
Cook the potatoes 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.
Great served with salad and extra tartare sauce. Try swapping the prawns with white crabmeat.