Fishcakes with Tartar Sauce

Serves 2


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


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.


2.Mix the fish cake ingredients together. Weigh into 50g portions, shape using a pastry cutter, and then dip each cake into the flour, egg and finally breadcrumbs. Shallow fry for 3 minutes in sizzling hot vegetable oil, and turn every 30 seconds to prevent burning. Finish off in oven at 160oc/Gas 6 for a further ten minutes. Serve with Tartar sauce