Herby Fishcakes with Tartare Sauce

Ready in 40 Minutes

Complexity: Easy

Serves 3 People

Appetiser

This simple but satisfying supper is an ideal midweek treat, and a great way of using leftover fish. Deliciously herb-filled fish cakes and piquant tartare sauce: the perfect combination.

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Herby Fishcakes with Tartare Sauce

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 3

This simple but satisfying supper is an ideal midweek treat, and a great way of using leftover fish. Deliciously herb-filled fish cakes and piquant tartare sauce: the perfect combination.

Ingredients

For the fishcakes:
1 x 109g pack Idahoan Butter & Herb Perfect Mash
300g leftover cooked fish, flaked (we used salmon and cod)
200g plain flour
Large handful of chopped fresh flat leaf parsley
2 tbsp olive oil
100g watercress leaves
5 tbsp mayonnaise, or crème fraîche, for a lighter option
1 tsp capers, chopped
Small handful of chopped fresh flat leaf parsley
1 spring onion or small shallot, chopped
1 tsp lemon juice

Instructions

Prepare your Idahoan Butter & Herb Perfect Mash to packet instructions. Gently mix together with the fish, 150g flour and the chopped parsley. Season with salt and pepper. Chill in the fridge for 1 hour 30 minutes. Add the remaining flour and shape into 6 patties.
Meanwhile, you can make the tartare sauce. Mix together all the tartare sauce ingredients and season with salt and pepper. Leave in the fridge until using.
Heat half of the oil in a large frying pan and cook the fishcakes (three at a time) for 8 minutes, turning once, until they are golden and crispy on the outside. Serve with a spoonful of tartare sauce, a wedge of lemon and some watercress leaves.
TIP: The fishcakes are much easier to shape if using slightly damp hands.
Top Cheat: If you’re time pressured, there’s no shame in using shop-bought tartare sauce. Just add a squeeze of lemon juice to add an extra zing!

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