- 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
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.
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