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Fish Cakes

Fantastic as a mid-week meal or even as canapés at a party.

30 bite-sized cakes

30 minutes plus 30 minutes for refrigeration

20 minutes

INGREDIENTS

For the fish cakes:

  • 2 x 400 g cans (about 350 g drained) mackerel fish in saltwater, drained
  • 1 large cooked potato, skinned, mashed and cooled
  • 5 ml (1 teaspoon) Worcestershire sauce
  • 30 ml (2 tablespoons) tomato sauce
  • 1 heaped tablespoon dried parsley
  • salt and black pepper, to taste
  • 40 g (1/3 cup) flour
  • 2 large eggs, beaten
  • 1 cup dried breadcrumbs
  • vegetable oil, for frying

 

For the tartar sauce:

  • 250 ml (1 cup) Clover Bliss Double Cream Yoghurt, Plain
  • 125 ml (1/2 cup) Clover Classic Mayonnaise, Strong
  • 1/4 red onion, very finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup tangy pickles, finely chopped
  • salt and black pepper, to taste

Method

For the fish cakes:

  1. Flake the fish with a fork.
  2. In a large bowl, mix the fish, potato, Worcestershire sauce, tomato sauce and parsley together until well combined.
  3. Season with salt and pepper.
  4. Form into small bite-sized balls (a heaped tablespoon full) and place in the refrigerator for at least 30 minutes.
  5. Place the flour, eggs and breadcrumbs into three separate bowls.
  6. Dip each fishcake into the flour, then the eggs and lastly the breadcrumbs, coating well.
  7. Preheat the oven to 100°C.
  8. Heat the oil (about 1 cm deep) in a frying pan over medium heat.
  9. Fry the fishcakes in batches for 2 minutes on each side or until golden.
  10. Place on a paper towel on a baking tray in the oven to keep warm.
  11. Serve warm with the tartar sauce.

 

For the tartar sauce:

  1. Combine all the ingredients for the tartar sauce in a bowl and season well with salt and black pepper.

 

TIP:

– Use canned salmon or pilchards instead of mackerel.

CLOVER INGREDIENTS USED IN THIS RECIPE