Fishcakes with Tartar Sauce

For the fish cakes:

4 Fillets Of sea bass, pin-boned and diced, 1 onion diced, 1 clove of garlic diced (both fried off), 120g-cooked mashed potato, juice of half a lemon,

20g chopped capers, 20g chopped cornichons, chopped parsley

For breadcrumb outer:

60g plain flour seasoned, 1 beaten egg, 60g bread crumbs; all in three separate bowls

For the Tartar Sauce:

1 fresh egg, 3tsp lemon juice, 2tbsp white wine vinegar, 1tsp Dijon mustard

Vegetable oil, 2tbsp chopped capers and cornichons, 2tbsp chopped parsley

Video Recipe

Method

1. First make the Tartar sauce. Put the egg in a bowl and add the lemon juice, white wine vinegar and mustard. Add a little salt and pepper. Wisk and slowly start adding the vegetable oil. As the mayonnaise comes together, whisk harder. When combined, add the capers, cornichons and parsley.