Ingredients:
- g cooked white fish fillets (Cod, Haddock, or Salmon), flaked
- g starchy potatoes, peeled and chunked
- Tablespoons unsalted butter
- Tablespoons milk
- large egg yolk
- /4 cup fresh parsley, finely chopped
- Tablespoons fresh chives, finely snipped
- teaspoon Dijon mustard
- Zest of 1/2 lemon
- Salt and freshly ground black pepper to taste
- /2 cup All-Purpose Flour
- large egg whites, lightly whisked
- cup Panko breadcrumbs
- Vegetable oil or sunflower oil for shallow frying
Instructions:
- Cook the chopped potatoes in salted water until fork-tender. Drain thoroughly and return to the hot pan for 1 minute to evaporate excess moisture.
- Mash the potatoes until completely smooth. Stir in the butter, milk, salt, and pepper until creamy. Allow to cool slightly.
- Gently flake the cooked fish into medium pieces in a separate bowl, ensuring texture remains.
- In a large bowl, gently combine the mashed potato, flaked fish, parsley, chives, Dijon mustard, lemon zest, and the single egg yolk. Season generously. Mix just until combined.
- Cover the mixture and refrigerate for at least 30 minutes to firm up the mixture.
- Divide the chilled mixture into 8 equal portions and shape each portion into a round patty, about 1 inch thick.
- Set up the breading station: one shallow bowl with flour, one with whisked egg whites, and one with Panko breadcrumbs.
- Lightly dust each fish cake in flour, shake off excess. Dip into the egg white wash, then firmly press into the Panko breadcrumbs, ensuring full coating.
- Heat about 1 inch of oil in your frying pan over medium-high heat until a dropped crumb sizzles immediately. Carefully place the cakes into the hot oil, avoiding overcrowding.
- Fry for 3–4 minutes per side until deeply golden brown and piping hot throughout. Remove with a slotted spoon and place on a wire rack or kitchen paper to drain excess oil.
- Serve hot immediately, ideally with tartare sauce and chips.