Fish

Homestyle fishcakes with caper tartare

Name: Homestyle fishcakes with caper tartare
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 250g smoked cod fillet; 250g mashed potato (about 1 cup); 1 onion, grated; 1 garlic clove, crushed; 2 tbs salted capers, rinsed, plus 1 tbs extra to fry; 2 tbs chopped flat-leaf parsley, plus 6 small sprigs to fry; 2 hard-boiled eggs, finely chopped; Pinch each of cayenne and nutmeg; 2 tbs plain flour, seasoned; 1 egg, beaten with 2 tbs milk; 2 cups (140g) fresh breadcrumbs; Sunflower oil, to shallow-fry; 2 tbs salted capers, rinsed; 1 tbs cornichons (small pickled cucumbers), finely chopped; 6 tarragon or parsley leaves, chopped; 1 tsp Dijon mustard; 2 tsp lemon juice, plus wedges to serve; 1/2 cup (140ml) creme fraiche

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Everyone will love these more-ish fishcakes with tangy caper mayo.

250g smoked cod fillet
250g mashed potato (about 1 cup)
1 onion, grated
1 garlic clove, crushed
2 tbs salted capers, rinsed, plus 1 tbs extra to fry
2 tbs chopped flat-leaf parsley, plus 6 small sprigs to fry
2 hard-boiled eggs, finely chopped
Pinch each of cayenne and nutmeg
2 tbs plain flour, seasoned
1 egg, beaten with 2 tbs milk
2 cups (140g) fresh breadcrumbs
Sunflower oil, to shallow-fry

Caper tartare

2 tbs salted capers, rinsed
1 tbs cornichons (small pickled cucumbers), finely chopped
6 tarragon or parsley leaves, chopped
1 tsp Dijon mustard
2 tsp lemon juice, plus wedges to serve
1/2 cup (140ml) creme fraiche

Method

1.

Place the fish in a frypan and cover with water. Simmer for 5 minutes over medium heat until the flesh flakes away easily. Cool fish in liquid, then drain and flake flesh, discarding skin and bones. Transfer to a bowl with potato, onion, garlic, capers, parsley, egg and spices. Season, then form into 8 fishcakes.
2.

Place the seasoned flour, beaten egg and breadcrumbs in three shallow dishes. Dip the fishcakes first in flour, then egg, then coat in the crumbs. Place on a plate and chill for 30 minutes to firm up.
3.

For the tartare, combine all ingredients in a bowl and season. Chill until needed.
4.

Heat 3cm oil in a fry-pan over medium-high heat. Fry the extra capers and parsley sprigs separately for 30 seconds or until crisp, then drain on paper towel.
5.

In 2 batches, cook the fishcakes for 2-3 minutes each side until golden. Serve with tartare and lemon wedges, garnished with fried capers and parsley.