Fish Cakes with Horseradish Mayonnaise
Preparation
25 MIN
Cooking
30 MIN
Output
4 to 6 servings

Fish Cakes with Horseradish Mayonnaise

Ingredients

    Horseradish Mayonnaise

  • 1/2 cup (125 ml) mayonnaise
  • 1 tablespoon (15 ml) prepared horseradish purée
  • 1 teaspoon (5 ml) Dijon mustard

    Fish Cakes

  • 3 cups (750 ml) potatoes, peeled and cubed
  • 8 cloves garlic, peeled 

  • 1 cup (250 ml) chopped leek
  • 3 tablespoons (45 ml) butter
  • 1 lb (454 g) haddock (or cod), cut into pieces
  • 3/4 cup (180 ml) breadcrumbs
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper 




Preparation

Horseradish Mayonnaise

  1. In a bowl, combine all the ingredients. Refrigerate, if necessary. 


Fish Cakes

  1. In a pot of salted water, cook the potatoes and garlic until tender. Drain thoroughly. With a masher, crush the potatoes with the garlic until smooth. Set aside.
  2. In a large skillet, soften the leek over medium heat in the butter, about 3 minutes. Add the fish and cook, stirring frequently, until cooked and crumbly. Season with salt and pepper.
  3. With a spatula, add the fish mixture to the mashed potatoes and adjust the seasoning. Transfer to a bowl and refrigerate until cooled.
  4. Shape the mixture into 12 fish patties with about 75 ml (1/3 cup) each. Press the patties into the breadcrumbs to coat.
  5. In a large non-stick skillet over medium heat, brown the patties in the butter and oil for about 3 minutes per side or until golden brown. Serve with the horseradish mayonnaise.