- 500.00ml - Tartar Sauce: quality mayonnaise
- 3.00 - hard-boiled eggs, finely chopped
- 15.00ml - Dijon mustard
- 30.00ml - Italian parsley, finely chopped
- 15.00ml - spring onions, finely chopped
- 15.00ml - capers or gherkins, finely chopped
- 500.00g - Fish Cakes: cooked fish, skin removed ? half hake, half haddock works well
- 300.00g - potatoes, peeled and cubed
- 5.00ml - salt and freshly ground black pepper, to taste
- 60.00ml - grated onion
- 80.00ml - Italian parsley, finely chopped
- 1.00pinch - nutmeg
- 1.00 - egg, beaten
- 1.00 - Crumb Coating: beaten egg
- 100.00g - dry breadcrumbs
- 100.00ml - oil for frying
2. Flake the fish coarsely. Boil the potatoes in salted water until done and then drain. Mash and season with salt and freshly ground black pepper. Allow the potatoes to cool and then combine with the flaked fish.
3. Add the onion, parsley, nutmeg and beaten egg and then shape the fish cakes with your hands.
4. Coat the fish cakes in cake flour and dust off the excess. Dip the cakes into beaten egg, then coat them in dry breadcrumbs. Preferably place the fish cakes in the fridge for 2 hours before frying them. Alternatively, place them in the freezer for 15 minutes.
5. Fry the cold fish cakes in hot oil until golden brown on both sides.
Wine suggestion: An unwooded Sauvignon Blanc or lightly wooded Chardonnay will complement this dish, or simply round it off with a white blend.