This dish is a perfect way to use leftover fish and potatoes for many houses . For kids it is an healthier alternative to processed fishfinger as i know many kids that will not eat fish unless it is breaded. This recipe uses fresh cod but tined tuna can also be used for families on a budget .
For the fishcakes:
*600 grs of white fish such as cod , haddock ,cobbler… skin and bones removed
*600 grs of potatoes
*2 tsp of dijon mustard
*2 tbsp of chopped chives
*1 cup of breadcrumbs
*1/3 cup of milk
For the tartare sauce:
*1 cup of mayonnaise
*1 tbsp of chopped gherkins
*1tbsp of chopped parsley
*juice of 1/2 lemon
*1 small shallot diced
1.In an pot of salty water cook the potatoes with the skin on until soft then drain.
2.In the meantime cook the fish by either steaming or poaching it .
3.With a knife remove the skin of the cooked potatoes and place in a mixing bowl .
4.With a fork roughly mash the potatoes then add the mustard ,chives and cooked fish .
5.Carefully mix , season with salt and pepper and shape in 8 equal fishcakes .
6.In 3 bowls or plate , beat the eggs with the milk in the first one , place the breadcrumbs in the second one and finally some flour in the last one .
7.To bread the fishcakes , coat them in flour first , then dip in the egg mixture and finally coat in breadcrumbs . Repeat this process for the remaining fishcakes then chill 10 minutes in the fridge .
8.For the tartare sauce mix together all the ingredients and season with salt and pepper. Keep refrigerated.
9.In a frying pan drizzled with olive oil , cook the fishcakes on both sides until warm and golden colored.
10.Serve warm with some salad and tartare sauce.