Herby Fishcakes with Tartare Sauce
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!