Herby Fishcakes With Tartare Sauce

Herby Fishcakes With Tartare Sauce

After the indulgences of Easter, you wouldn't be alone in looking for a lighter supper to start the week. These fishcakes couldn't be easier to assemble yourself, and there's even a slight cheat included to help you get them on the table faster.
Total Time
40 Minutes
1 x 109g pack of Idahoan Butter & Herb Perfect Mash
300g of leftover cooked fish, flaked (we used salmon and cod)
200g of plain flour
Large handful of chopped fresh flat leaf parsley
2 tbsp of olive oil
100g of watercress leaves
5 tbsp of mayonnaise, or crème fraîche, for a lighter option
1 tsp of capers, chopped
Small handful of chopped fresh flat leaf parsley
1 spring onion or small shallot, chopped
1 tsp of lemon juice
Step 1

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.

Step 2

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.

Step 3

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.

Recipe courtesy of Idahoan Perfect Mash. You can find more recipes and information here

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