Every day I try and visit each of my favourite foodblogs, yesterday Celia over at English Patis posted the most wonderful recipe for fishcakes.

I’m not a huge fish lover but I do like cod and so I thought I’d give Celia’s recipe a try. I have adapted the original recipe slightly by using low fat mayonnaise and bärlauch (wild garlic) since it’s in season at the moment.

Makes 4-6 Fishcakes

FISHCAKES

INGREDIENTS

For the Fishcakes

• 450g Cod fillet
• 160ml Semi skimmed milk
• 160ml Water
• 2 Bay leaves
• 350g Floury potatoes, peeled and quartered
• 1/2 Tbsp grated lemon zest
• 1 Tbsp finely chopped chives
• 1 Tbsp finely chopped flat leaf parsley
• 1 Tbsp finely chopped wild garlic
• 1 Large egg, beaten
• White breadcrumbs
• Olive oil
• Salt and freshly ground black pepper

For the Sauce

• 125ml Low fat Mayonnaise
• 1 Tbsp Capers, drained, rinsed and chopped
• 1 Tsp Dijon mustard
• 1 Tsp Creamed horseradish
• 1 Small onion, very finely chopped(I couldn’t get shallots)
• 1 Tbsp finely chopped chives
• 1 Tbsp finely chopped flat leaf parsley
• 1 Tbsp finely chopped wild garlic

PREPARATION

1. Combine all of the sauce ingredients in a bowl and stirring thoroughly
2. Place the cod into a pot with the milk, water and bay leaves. Cover and bring to the boil, reduce the heat and simmer for 4 minutes. Remove pot from the heat and set aside for 10 minutes to allow the fish to cook through.
3. Place the potatoes in salted boiling water, simmer for about 10 minutes or until the potatoes are tender
4. Drain the potatoes and mash (I like to use a potato ricer).
5. Flake the cod fillet and add to the potatoes along with the lemon zest, herbs and 1 Tbsp of the tarter style sauce. Mix well and season to taste
6. Divide the mixture into four and shape into patties
7. Dip the patties into the egg and then the breadcrumbs
8. Cover and refridgerate for at least 30 minutes
9. Fry the fishcakes in olive oil until golden (about 5 minutes on each side)
10. Serve with the tartar style sauce, lemon wedges and a crisp green salad

I would serve two fishcakes as a main course or one as a starter.

I have entered this posting for DMBLGIT#5 which is kindly being hosted this month by Monica at Nika’s Culinaria.

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