Herby Fishcakes with Tartare Sauce - Perfect Mash
This simple but satisfying supper is an ideal midweek treat, and a great way of using leftover fish. Deliciously herb-filled fish cakes and piquant tartare sauc
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Cooking tools:
- Kitchen scale
- Refrigerator
- Mixing bowl
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- Saucepan
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Stove
- Plate
- Serving platter
- Fork
Ingredients
- 1 x 109g pack Idahoan Butter & Herb Perfect Mash
- 300g leftover cooked fish, flaked (we used salmon and cod)
- 200g plain flour
- Large handful of chopped fresh flat leaf parsley
- 2 tbsp olive oil
- 100g watercress leaves
- 5 tbsp mayonnaise, or crème fraîche, for a lighter option
- 1 tsp capers, chopped
- Small handful of chopped fresh flat leaf parsley
- 1 spring onion or small shallot, chopped
- 1 tsp lemon juice
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