Name: Fish Cakes with Horseradish Mayonnaise
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 to 6 serving(s)
Ingredients: 1/2 cup (125 ml) mayonnaise; 1 tbsp (15 ml) prepared horseradish; 1 tsp (5 ml) Dijon mustard; 3 cups (510 g) potatoes, peeled and cubed; 8 garlic cloves, peeled; 1 cup (95 g) leek, chopped; ⅓ cup (75 g) butter; 1 lb (450 g) haddock or cod, cut into pieces; 3/4 cup (95 g) breadcrumbs; 1 tbsp (15 ml) olive oil

Preparation

Horseradish Mayonnaise
- In a bowl, combine all the ingredients. Refrigerate until ready to serve.
Fish Cakes
- Place the potatoes and garlic in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until the potatoes are tender. Drain. Return to the pot. Using a potato masher, purée the potatoes and garlic. Set aside.
- In a large skillet over medium heat, soften the leek in 3 tbsp (40 g) of the butter for 3 minutes. Add the fish and cook, stirring frequently, until cooked through and flaky. Season with salt and pepper.
- Using a spatula, mix the fish mixture into the mashed potatoes. Adjust the seasoning. Transfer to a bowl. Cover and refrigerate until cooled.
- Place the bread crumbs in a shallow bowl.
- Shape the fish mixture into 12 patties of about 1/3 cup (75 ml) each. Press the patties into the breadcrumbs to coat.
- In a large non-stick skillet over medium heat, brown half the patties at a time in the remaining butter and oil for about 3 minutes per side or until golden brown. Serve with the horseradish mayonnaise.

Fish Cakes with Horseradish Mayonnaise

Categories

Ingredients

Horseradish Mayonnaise

Fish Cakes

Preparation

Horseradish Mayonnaise

Fish Cakes

Personal Note

To help you with this recipe

RICARDO Potato Masher