Ingredients

For the fishcakes:

• 600g skinless white fish fillet (raw) – Cod, Pollock or Haddock are all great to use
• 275g dry mashed potato
• 1 red chilli diced finely
• 1 lemon zest and juice
• 1 lime zest and juice
• 15g chopped parsley
• 15g chopped coriander
• 50g sweet chilli sauce
• 1 small pinch of saffron strands
• 4 spring onions thinly sliced
• Salt and pepper for seasoning
• Cornish sea salt for seasoning
• 200g dried breadcrumbs, preferably Panko Japanese breadcrumb
• 5 egg whites lightly whisked with a splash of cold water to break the egg down

For the tartare sauce:

• 200g plain mayonnaise
• 60g capers
• 60g gherkins
• 60g shallot diced finely
• 10g chopped parsley
• 1 lemon zest and juice

Tools

• MultiPro XL Weigh+

Method

For the fish cakes: 

1. Place the skinned fish into your Kenwood food processor and lightly pulse until the fish is broken down into small chunks being careful to not over-blitz. Add the dried mashed potato to the machine and pulse again to combine.
2. Remove the fish and potato mixture from the machine and place it into a large bowl.
3. Add the remaining ingredients to the bowl and mix well. Add some salt and pepper for seasoning and leave the mix to chill in the fridge.
4. To make the fishcakes take the mix and weigh equal size balls; 80g – 100g I find are good size cakes for a starter or multiple for a main course. Take each ball off the mix, and lightly flatten it with the palm of your hand and start to shape it into a round fish cake.
5. Set the fishcakes on a tray in the fridge before breadcrumbing them.
6. Dip each fishcake into the egg white and then into the bread crumb doing so 1 at a time and making sure the fishcakes are covered with crumbs all over.

For the tartare sauce:

1. Place the capers and gherkins into your Kenwood food processor and blitz until they are all fine.
2. Add the mayonnaise, shallot, parsley, and lemon and then pulse until all the ingredients are incorporated together.
3. Check the seasoning for salt and add if needed, generally, capers can be salty, so be careful not to add too much salt.
4. Store in the fridge until ready to serve with your homemade fishcakes

To cook/serve:

1. Place the breaded fishcakes into a preheated deep fat fryer set at 190c and cook for 4 -5 minutes until they are golden in colour all over, then remove and drain on kitchen paper.
2. Finish the fishcakes with a pinch of sea salt and fresh lemon and lime zest.
3. Serve with a beautiful green salad and freshly made tartar sauce.