For a balanced meal, enjoy half of this recipe for homemade fish cakes with a vegetable like 1 cup of kale (67 g) or spaghetti squash (155 g). For a lower-fat version, place them on a baking sheet and bake at 350°F (180°C, or gas mark 4) for fifteen minutes and then skip the sauce and serve them drizzled with lemon juice instead.
Ingredients
For the Fish Cakes
- 8.8 ounces (250 g) firm white fish, roughly chopped
- 1 large potato, peeled, cooked, and mashed
- 2 spring onions, sliced finely (green parts only)
- 2 tablespoons (8 g) chopped parsley
- 3 teaspoons (15 ml) lemon juice
- 1 egg
- Salt and pepper
- 2 tablespoons (30 ml) light olive oil
- Lemon wedges, for serving
For the Tartar Sauce
- ½ cup (117 g) garlic- and onion-free mayonnaise
- 1 tablespoon (15 g) finely chopped garlic-free pickles (gherkins)
- 1 tablespoon (10 g) chopped capers
- 1 teaspoon mustard
- Salt and pepper
How to Make It
- Place the fish in a food processor. Process until finely chopped, but not until it’s a paste. Place the fish into a large bowl and add the rest of the ingredients. Combine well. Form the mixture into 8 patties. Place them on a plate, cover with plastic wrap, and put them in the fridge for at least 30 minutes to firm up.
- Heat a little light olive oil in a skillet and add the patties. Cook until well browned on both sides.
- To prepare the tartar sauce, simply combine all the ingredients in a small bowl. Season carefully to taste. Serve the tartar sauce alongside the fishcakes and a lemon wedge. Store leftover fish cakes and sauce separately in the fridge for 1 day.
