FISH CAKES WITH TARTARE SAUCE
Prep time 30 mins Cooking time 15-35 mins Makes 10-12 Oil, for shallow frying Tartare sauce and fries, to serve FOR THE FISH CAKES: 300g potatoes, peeled and cubed 500g cooked fish, skin removed and flaked coarsely (choose a flaky white fish such as cod or sole) 4 tbsp grated onion 4 tbsp finely chopped Italian parsley Nutmeg, a pinch 1 egg, beaten FOR THE CRUMB COATING: Cake flour, beaten egg and breadcrumbs, as required Boil potatoes in salted water until tender, mash and season with salt and pepper. Let it cool down, then mix with flaked fish. Add the remaining ingredients. Shape the mixture into 10-12 fish cakes. Coat the fish cakes in cake flour and dust off the excess. Dip the cakes in the beaten egg, then coat them in breadcrumbs. Refrigerate for 2 hours or freeze for 15 minutes. Heat oil in a frying pan and shallow-fry the fish cakes in hot oil until golden brown on both sides. Drain on kitchen paper towel and serve with tartare sauce and fries.