Fish Patties with Slices Potatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 23 min.
Ready in
Ingredients
for
- For the potato salad
- 4 cups waxy potatoes
- 3 Tbsps Wine vinegar
- ½ cup vegetable stock
- 1 Cucumber (halved lengthways, deseeded and sliced)
- ½ cup Artichoke hearts (jar, sliced)
- Plus
- 4 Tbsps vegetable oil
- 2 Tbsps Chives
- For the fish cakes
- 5 ⅓ cups white fish fillets e. g. cod or zander (skinned, ready to cook), diced
- 1 egg
- 2 Tbsps breadcrumbs
- 1 Tbsp Caper (chopped)
- 2 Anchovy (chopped)
- 1 handful fresh parsley (chopped)
- 1 dash lemon juice
- 3 Tbsps vegetable oil
Preparation steps
1.
Cook the potatoes for around 20-25 minutes and then drain. Heat together the vinegar, stock, salt and ground black pepper.
2.
Allow the potatoes to cool and then slice. Mix with the cucumber, artichokes and the dressing and leave to steep.
3.
Purée the fish in a blender and then stir in the egg and as many breadcrumbs as it takes to make a pliable mixture.
4.
Stir in the capers, anchovies and parsley and season with salt, lemon juice and ground black pepper. Shape into 8 small patties.
5.
Fry in the hot oil on all sides for 4-5 minutes until golden brown. Pat dry with kitchen paper.
6.
Stir the oil and the chives into the potato salad, season to taste and serve with the fish cakes.
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