Fishcakes with Tartare Sauce


Great served with salad and extra tartare sauce. Try swapping the prawns with white crabmeat.


  • 650g Maris Piper potatoes, cut into chunks
  • 2 medium eggs
  • 240g pack cod fillets
  • ½ tsp LoSalt
  • 1 tbsp tartare sauce
  • 2 tbsp chopped chives
  • 75g cooked, peeled prawns, roughly chopped
  • 2 tbsp vegetable oil for frying


  • Cook the potatoes in boiling water for 15-20 minutes or until tender, drain and allow to steam dry.
  • Meanwhile, place the eggs in a medium saucepan and cover with cold water, bring to the boil then add the cod to the pan, simmer for 5 minutes. Drain and run the eggs under cold water. Place the fish on kitchen paper to drain.
  • Mash the potatoes with the LoSalt, tartare sauce and chives and gently stir in the prawns, chopped egg and flaked fish, season with black pepper. Mould into 8 fishcakes and chill for 30 minutes.
  • Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side until golden.