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Fish Cakes with Dill Tartar Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers u0026amp; Snacks
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Fish Cakes:
  • 1 lb (450 g) white fish fillets (cod, haddock, or tilapia), cooked and flaked
  • 1 cup mashed potatoes (plain, seasoned lightly with salt and pepper)
  • 1 small onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 egg, beaten
  • Salt and pepper, to taste
  • ¼ cup breadcrumbs (plus extra for coating)
  • 2 tablespoons olive oil, for frying
  • For the Dill Tartar Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions
 

  • Preparing the Dill Tartar Sauce: In a small bowl, combine mayonnaise, chopped pickles, lemon juice, Dijon mustard, and fresh dill. Mix thoroughly and season with salt and pepper to taste. Refrigerate until ready to serve.
  • Preparing the Fish Cakes: In a large bowl, combine flaked fish, mashed potatoes, onion, parsley, Dijon mustard, lemon juice, and egg. Season with salt and pepper. Mix until well combined. Shape mixture into 8 small patties. Lightly coat each patty with breadcrumbs. Heat olive oil in a skillet over medium heat. Fry fish cakes 3–4 minutes per side until golden brown and heated through. Remove from skillet and drain on paper towels.