- 150ml good quality mayonnaise
- 15ml (1 tbsp) green peppercorns
- 15ml (1 tbsp) creamed horseradish
- 15ml (1 tbsp) mustard
- 1/4 onion, very finely chopped
- 5ml (1 tsp) fresh flat leaf parsley, finely chopped
- 2,5ml (1/2 tsp) lemon zest
- 400g skinned hake (or other SASSI-approved sustainable fish)
- 180ml milk
- 2 fresh bay leaves
- 350g potatoes, peeled and diced
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- 5ml (1 tsp) fresh chives, snipped
- salt and freshly ground black pepper, to taste
- 1 large egg
- 60g (V2 cup) cake flour
- 100g day-old breadcrumbs
- vegetable oil, for frying
- butter, for frying
- micro salad leaves, to serve
Step 1. Mix all the sauce ingredients together in a bowl and set aside until needed. Step 2. Place the fish, milk and bay leaves in a saucepan and simmer over medium heat until the fish is just cooked, about 20 minutes. Lift with a slotted spoon and put on a plate to cool.
Step 3. While the fish is poaching, cook the potatoes in plenty of boiling salted water until tender, about 20 minutes. Drain and return to the pot.
Step 4. Mash the potatoes together with 15ml (2 tbsp) of the sauce.
Step 5. Stir in the parsley and chives and season well.
Step 6. Using a fork, flake the cooled fish into large chunks.
Step 7. Using your hands, gently mix together the fish and mash so that they just combine without going mushy.
Step 8. On a floured surface, shape the fish-cakes into discs of your desired size.
Step 9. Beat the egg in a bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.
Dip the fishcakes in the flour, then in the egg, then in the breadcrumbs.
Heat the oil and butter in a large, non-stick frying pan. Fry the fish cakes over medium heat until crisp and golden, about 5 minutes on each side.
Serve the fishcakes hot, with the sauce and a few micro salad leaves.
Once they are well coated with flour, egg and breadcrumbs, the fishcakes can be kept in an airtight container in the fridge for 1 day, or you can freeze them for later use.