Print
Prep Time
10 Minutes
Cooking Time
20 Minutes
Serves
2-4 People
Ingredients
- 500g Kilmore Quay, hake or cod fillets, skin removed & roughly chopped
- 500g baby potatoes
- 2 eggs
- 1 tbls horseradish cream
- 1 tbls finely grated lemon rind
- 1⁄2 cup parsley, chopped
- 3 cups fresh bread crumbs
- 40gm butter
- 1 cup whole-egg mayonnaise
- 1 tbls lemon juice
- 1 clove garlic, crushed
- 2 tbls baby capers, rinsed
Method
Combine the mayonnaise, lemon juice garlic & capers in a bowl and mix well.
Boil the potatoes in salted water for 15 minutes, or until tender. Drain and roughly mash. Add the fish, 1 cup of the breadcrumbs, eggs, lemon rind, parsley and horseradish to the potato, combine and season to taste.
Form 4 patties with the mixture and press into the extra breadcrumbs. Melt the butter in a non-stick frying pan over medium heat and cook the patties in batches for 3-4 minutes a side, or until golden and cooked through.
Serve with the mayonnaise and lemon wedges.
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....