Aussie Fish Cakes

Ingredients

• 600g sebago potatoes, peeled, chopped
• 20g butter
• 500g firm boneless white fish fillets, skin on
• 3 green onions, finely chopped
• 2 tsp fresh tarragon, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 egg, lightly beaten
• 1 1/2 cups plain flour
• 2 cups fresh breadcrumbs
• Olive oil, for shallow-frying
• 1/2 cup tartare sauce
• Baby rocket, to serve
• Lemon wedges, to serve

Instructions

• Step 1Place potato in a large saucepan of water. Bring to the boil over high heat. Boil for 8 to 10 minutes or until tender. Drain well. Return to pan over low heat. Add butter. Mash until smooth. Remove from heat. Season with salt and pepper. Transfer to a heatproof bowl. Set aside to cool.
• Step 2Meanwhile, place fish in a deep frying pan. Cover with cold water. Season with salt and pepper. Cover pan. Place over medium heat. Bring to a simmer. Remove from heat. Stand for 1 minute.
• Step 3Carefully transfer fish to a board. Remove and discard skin. Flake fish into pieces.
• Step 4Add onion, tarragon, parsley, egg and flour to potato mixture. Stir to combine. Add fish. Fold to combine. Using 1/4 cup mixture at a time, shape into 16 patties. Coat in breadcrumbs. Refrigerate for 15 minutes.
• Step 5Pour enough oil into a frying pan to come 1 to 2cm up side of pan. Heat over medium-high heat. Cook fish cakes, in batches, for 3 to 4 minutes each side or until golden all over and heated through. Drain on a paper towel-lined plate. Serve fish cakes with tartare sauce, baby rocket and lemon wedges.

References

https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/smoky-fish-cakes-with-chipotle-mayo/n0j658b8d

https://www.taste.com.au/recipes/peters-fish-cakes/26eac199-3185-4a9d-9401-cc5992c91ec6