The Best Fishcakes

Name: The Best Fishcakes
Ingredients: 4 potatoes (medium); 400 g fish (fresh processed to a coarse mix); 1/2 cup spring onion (chopped); 4 anchovy fillets (chopped optional); 1/2 cup capers (roughly chopped); 1/3 cup pickle (sour roughly chopped); 1/2 cup flat leaf parsley (roughly chopped); 1 lemon (rind and juice of); 1 egg; salt (freshly ground to taste); pepper (freshly ground to taste); flour; 2 eggs (lightly beaten); 2 cups panko breadcrumbs (or other breadcrumbs); olive oil (for frying); Sauce; 1 cup mayonnaise; 1/4 cup parsley (flat leaf); 2 tablespoons lemon juice; 1/4 cup pickle (sour chopped); 2 tablespoons capers

21 ingredients

5 steps

Ingredients

4 potatoes (medium)
400 g fish (fresh processed to a coarse mix)
1/2 cup spring onion (chopped)
4 anchovy fillets (chopped optional)
1/2 cup capers (roughly chopped)
1/3 cup pickle (sour roughly chopped)
1/2 cup flat leaf parsley (roughly chopped)
1 lemon (rind and juice of)
1 egg
salt (freshly ground to taste)
pepper (freshly ground to taste)
flour
2 eggs (lightly beaten)
2 cups panko breadcrumbs (or other breadcrumbs)
olive oil (for frying)
Sauce
1 cup mayonnaise
1/4 cup parsley (flat leaf)
2 tablespoons lemon juice
1/4 cup pickle (sour chopped)
2 tablespoons capers

Directions

1

Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
2

Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
3

Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
4

Heat oil to moderate and cook them until they are golden browqn on both sides.
5

FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.