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Seafood Cakes Recipe

Name: Seafood Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white fish fillets, such as cod or haddock; 300 g potatoes, peeled and chopped; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; 1/4 tsp smoked paprika; 1/4 tsp black pepper; 1/4 tsp salt; 2 tbsp mayonnaise; 1 tbsp Dijon mustard; 1 egg, beaten; 75 g plain flour; 100 g panko breadcrumbs; Vegetable oil, for frying; 1 bunch watercress, to serve; 1 tbsp capers, drained and chopped; 1 tbsp chopped fresh dill; 1/2 lemon, zested

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These seafood cakes are a delicious mix of fish and spices, fried until golden and served with a fresh sauce. They're like little patties from the ocean, perfect for a tasty meal!

Ingredients

500 g white fish fillets, such as cod or haddock

300 g potatoes, peeled and chopped

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1/4 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp salt

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 egg, beaten

75 g plain flour

100 g panko breadcrumbs

Vegetable oil, for frying

1 bunch watercress, to serve

1 tbsp capers, drained and chopped

1 tbsp chopped fresh dill

1/2 lemon, zested

Method

Boil the potatoes in a pot of water until tender, about 15 minutes. Drain and mash until smooth.

Poach the fish fillets in a separate pan with water covering the fish, adding lemon juice, for about 10 minutes or until cooked through. Remove from water, let cool, and flake into large pieces.

In a large bowl, combine the mashed potatoes, flaked fish, parsley, smoked paprika, black pepper, salt, 1 tbsp mayonnaise, and lemon zest. Mix gently to combine without breaking up the fish too much.

Shape the mixture into 8 equal-sized cakes and place them on a baking tray lined with parchment paper. Chill in the refrigerator for 20 minutes to firm up.

Set up three bowls for coating: one with flour, one with beaten egg, and one with panko breadcrumbs.

Dip each seafood cake first into flour, then egg, and finally coat with breadcrumbs.

Heat vegetable oil in a frying pan over medium heat. Fry the seafood cakes for about 4-5 minutes on each side or until golden and crispy.

For the sauce, mix together 1 tbsp mayonnaise, Dijon mustard, capers, and chopped dill in a small bowl.

Serve the seafood cakes hot with the sauce and a side of watercress.

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