How To Make Crushed New Potato Fish Cakes with Horseradish Mayonnaise
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Serves:
Ingredients
- 500g new potatoes
- 300g white fish fillets, cooked and flaked
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 2 eggs, beaten
- 4 tbsp breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- horseradish mayonnaise:
- 4 tbsp mayonnaise
- 1 tbsp horseradish sauce
- 1 tsp lemon juice
Instructions
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Boil the potatoes until tender. Drain and allow them to cool slightly. Crush the potatoes using the back of a fork.
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In a large bowl, combine the crushed potatoes, flaked fish, chopped onion, minced garlic, parsley, dill, lemon juice, beaten eggs, breadcrumbs, salt, and pepper.
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Mix well until all the ingredients are evenly combined.
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Shape the mixture into small patties and place them on a plate. Refrigerate for 30 minutes to firm up.
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Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes for 3-4 minutes per side until golden brown and crispy. Drain on a paper towel.
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For the horseradish mayonnaise, mix together mayonnaise, horseradish sauce, and lemon juice in a small bowl.
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Serve the fish cakes with a dollop of horseradish mayonnaise on top.
Nutrition
- Calories : 350kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 145mg
- Sodium : 400mg
- Total Carbohydrates : 45g
- Dietary Fiber : 5g
- Sugar : 2g
- Protein : 20g
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