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I leave a very easy recipe to make, and also very grateful enough and like it pays to both kids and large. The novelty of these fish cakes is that they have joined the flesh of fish, a special mashed potatoes, which gives it a nice consistency and taste very good, special.

To complete the dish, you just need a rich salad of lettuce, for cakes and have the meat and potatoes together.




500 grams of skin fillet of whitefish (haddock, cod, etc)

2 / 3 cup milk

2 / 3 cup water

2 bay leaves

350 grams of yellow potatoes - peeled and quartered

1 / 2 teaspoon finely grated lemon zest

1 tablespoon finely chopped chives

1 tablespoon fresh parsley, finely chopped

1 egg

1 cup grated white bread flour




* Tartar Sauce:



1 / 2 cup mayonnaise

1 tablespoon capers - rinsed, drain and chop

1 teaspoon mustard

1 scallion, finely chopped

1 tablespoon fresh parsley, finely chopped





Preparation:

Mix all the sauce ingredients. Reservarmos cold.
Put the fish fillets in a skillet add bay leaves, milk and water, cover and bring to boil and cook over low heat for 4 minutes.
Remove from heat and leave covered for 10 minutes to finish cooking the fish.
Then remove the fish from the pan and let cool completely. While it cools, put the potatoes in a saucepan with enough boiling water and cook for about 10 minutes or until cooked but not burst.
Drain in a colander for a minute and then put the hot potato back to the pan on the lowest heat.
Let it dry for 1 minute and grate the potatoes into the pot, this will mean that we have a dry, fluffy potatoes. Withdraw
heat and mix with 1 tablespoon tartar sauce, lemon zest, chives and parsley.
Season well with salt and pepper. Cuts fish into chunks and mix with the mashed potatoes. Mix a few times just enough to combine. The cold reserve. Beat the egg in a bowl.
Put the breadcrumbs in a bowl. Divide the potato mixture and fish in 5 or 6 servings.
with flour on your hands, how to give each piece into a ball, then flatten to form small cakes. We spent the cakes one by one, by the bowl of egg and spoon over the egg is completely covered.
Then we passed the bread crumbs on both sides to cover completely.
let stand in cold for 30 minutes. Heat olive oil in a skillet and when hot put the fish cakes over medium heat for about 5 minutes per side or until crisp and golden. Serve with tartar sauce and lemon wedges.

Ideas:

I tell you that the tartar sauce prepared in various ways, for example I like very much to include in the ingredients a bit of very finely chopped celery, and crushed egg with fork, very often gives a special taste.

Other times I put a little spice, and is very nice, especially with fried potatoes.
In Peru, we have this yellow potato, whose characteristic is that it is very sandy, falls apart when eaten, makes her cakes, and can shape many meals. Maybe
alla
is as good as this, the use of boxes of mashed potatoes, which have the texture.