Fish cakes with caper sauce

Name: Fish cakes with caper sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: british
Ingredients: 125 ml mayonnaise; 1 rounded tbsp capers, chopped; 1 rounded tsp creamed horseradish; 1 rounded tsp dijon mustard; 1 shallot, chopped; 1 tsp parsley, for sauce; 450 g skinless cod or haddock; 2 bay leaves; 150 ml milk; 350 g potatoes; 0.5 tsp lemon zest; 1 tbsp parsley, chopped; 1 tbsp chives, chopped; 1 egg; 0 flour, for shaping; 85 g fresh breadcrumbs; 4 tbsp vegetable oil; 0 lemon and watercress, to serve

Crisp fish-and-potato cakes with a tangy mayonnaise sauce. Chill for 30 minutes before frying.

125 ml mayonnaise
1 rounded tbsp capers, chopped
1 rounded tsp creamed horseradish
1 rounded tsp dijon mustard
1 shallot, chopped
1 tsp parsley, for sauce
450 g skinless cod or haddock
2 bay leaves
150 ml milk
350 g potatoes
0.5 tsp lemon zest
1 tbsp parsley, chopped
1 tbsp chives, chopped
1 egg
0 flour, for shaping
85 g fresh breadcrumbs
4 tbsp vegetable oil
0 lemon and watercress, to serve

Mix mayonnaise, capers, horseradish, mustard, shallot and 1 teaspoon parsley. Simmer fish with bay, milk and 150ml water for 4 minutes; leave covered off heat for 10 minutes.
Boil potatoes until tender; drain, dry and mash. Add 1 tablespoon sauce, zest and herbs. Fold in drained flaked fish and cool.
Shape four cakes. Coat in flour, beaten egg and crumbs; chill for 30 minutes. Shallow-fry for about 5 minutes per side until hot throughout and golden. Serve with remaining sauce, lemon and watercress.

Inspired by Angela Nilsen’s recipe for Good Food · Photo: Midori, CC BY 3.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Otak-otak_Jakarta.JPG)