4-6 medium potatoes, peeled and chopped
1 tbsp tartare sauce
1 tbsp parsley finely chopped
½ tsp lemon zest
500g or ½ kilo snapper fillets, kingfish or trevally, smoked fish will work well too.
½ cup milk
½ cup water
2 bay leaves
2 eggs lightly beaten
Flour for coating the cakes
2 cups breadcrumbs, I used Panko
Vegetable oil for shallow frying
Put potatoes in a pot cover with water and bring to the boil. You can slightly salt the water if you like. Boil until potatoes are tender.
Put the fish, bay leaves, milk and water in a saucepan. Cover the saucepan, bring to the boil then simmer for 5-10 minutes depending on the thickness of your fish fillets. Cook until your fish flakes easily when tested. Remove the fish with a slotted spoon and allow drain and cool slightly. Discard the liquid.
Drain the potatoes and put them into the saucepan on a low heat and let them dry out for 2-3 minutes mashing them with a fork and stirring so they don’t stick. You should have a dry fluffy mash. Turn off the heat and add the tartare sauce, parsley, lemon zest and salt and pepper to taste.
Drain the remaining liquid from the fish, season with a little pepper and add it to the potatoes flaking it in big chunks. Mix this with your hands gently so you don’t break the fish up too much. Allow mixture to cool slightly.
Arrange 3 bowls 1 for the eggs, 1 for the flour and 1 for the breadcrumbs. Grab a good handful of the fish cake mixture, shape it into a pattie, roll in the flour, dip it in the egg and roll around to coat, put it in the breadcrumbs, roll around and coat well. Place on a plate and refrigerate for 30mins or use the next day.
Heat oil in a frying pan. Fry the fish cakes for about 5 minutes on each side or until crispy and golden. Serve with tartare sauce and lemon wedges. ENJOY!