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Ingredients
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1 1/2 pounds
Yukon gold potatoes, peeled
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1/2 pound
tilapia fillet
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1/3 cup
chopped parsley
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1 teaspoon
Worcestershire sauce
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2 tablespoons
Dijon mustard
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2
eggs
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2 tablespoons
lemon zest
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1/2 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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2 tablespoons
all purpose flour, plus more for dusting
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olive oil
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1/2 cup
sour cream
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2-4 tablespoons
ground horseradish
Directions
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Bring a large pot of salted water to boil. Add potatoes and cook until halfway done (about 10-15 minutes). Place fish fillets in a colander and place on top of the boiling potatoes. Cover colander with foil or lid and let the fish steam while the potatoes continue to cook (about 10 minutes).
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Remove fish from colander and shred into pieces on a cutting board.
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Drain potatoes from water, let cool, and mash.
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Combine mashed potatoes and shredded fish. Add in parsley, Worcestershire sauce, mustard, eggs, lemon zest, salt, pepper, and flour. Mix well.
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Dust a large cutting board or baking sheet with flour. Using your hands, scoop ¼ cup of mixture and flatten into small disk about ¾ inch tall. Place on cutting board. Repeat with remaining mixture (you should make about 10 cakes).
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Place cutting board with fish cakes in fridge to let them firm up for an hour.
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When ready to cook, heat olive oil in a large frying pan. Add fish cakes and cook 3-4 minutes per side, until nicely crisped.
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To make the sauce, combine sour cream and horseradish. Dollop on fish cakes.
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