Mackerel Cakes with Tartar Sauce
Mackerel Cakes with Tartar Sauce
Ingredients
- 1 1/2 lb (675 g) russet potatoes, unpeeled
- 2 cans (110 g each) oil-packed mackerel, drained
- 1 egg
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 1/2 lemon, zest finely grated
- 3/4 cup (60 g) panko breadcrumbs
- 1/4 cup (60 ml) vegetable oil
- Lemon wedges, for serving
- 1/2 cup (125 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) relish
- 1 tbsp pickles, finely chopped
Instructions
- Prick the potatoes all over with a fork and place on a plate. Cook in the microwave oven for 8 minutes, turning over once, until tender when pierced with the tip of a knife. Let sit for 5 minutes. Cut the potatoes in half, scoop out the flesh with a spoon and place in a large bowl. Coarsely mash with a fork. You will need 2 cups (500 ml) of mashed potatoes.
- Combine the potatoes with the mackerel, egg, parsley and lemon zest. Generously season with salt and pepper.
- Place the breadcrumbs in a shallow dish.
- Form the potato mixture into twelve patties, using about ¼ cup (60 ml) for each one. Press into the breadcrumbs and coat well.
- In a large non-stick skillet over medium heat, cook half of the patties at a time in the oil for 3 minutes on each side or until nicely golden.
Mackerel Cakes with Tartar Sauce