Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for family meals :

Fish Cakes with Tartare Sauce

A few years ago the internet was awash with groups exchanging information and discussing all sorts of subjects. One of the main areas was cooking and recipes. Unfortunately over the last couple of years contributors have fallen away and most groups are no longer active. As a source of advice and for finding new recipes they were invaluable.

One such group is called Cooking, decribed as "For everyone interested in cooking, food preparation, eating nice meals, exchanging recipes, etc!"

This is an example of the sort of recipe you might find posted in this group - this one was posted by BellebAu.


For the tartare sauce:
200g / 7oz jar mayonnaise
2 small gherkins, chopped
2 tbsp capers, chopped roughly
1 small shallot, chopped very finely
1 tsp horseradish sauce
1/2 tsp dry or made mustard
2 tbsp fresh parsley, chopped finely

For the coating:
100g / 4oz white breadcrumbs
1 egg

For the fish cakes:
450g / 1lb potatoes
45og / 1lb smoked haddock
1 hard-boiled egg, chopped
1 lemon, zest only
2 tbsp fresh parsley, chopped
1/2 tsp salt pepper
45ml / 3 tbsp vegetable oil, for frying


Mix together all the ingredients for the tartare sauce and chill (you won't need all the mixture, leftovers will keep for 3-4 days in a covered container in the fridge). 2. Preheat the oven to 150C/300F/Gas 2. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale and golden, stirring halfway. 3. Peel and cut the potatoes in chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork. 4. Meanwhile, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, remove the skin and any bones. Flake the fish. 5. Carefully mix the potato, fish, hard-boiled egg, lemon, parsley, salt and a good grinding of black pepper. Shape into four round cakes using floured hands. 6. Beat the egg in a shallow bowl. Coat each cake in the egg, then the breadcrumbs. Reshape if necessary. At this stage they can be chilled for 24 hours. 7. Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

Serves 4