Fish Patties with Lemon Sauce
- 400 g cod or haddock fillet, skinless and boneless 14 oz
- 225 g aged cheddar cheese, grated 2 cups 8 oz
- 60 ml heavy cream (36% fat) 1/4 cup
- 2 large potatoes, boiled, cooled, and peeled
- 30 g unsalted butter, plus extra for dotting 2 tablespoons
- 1 large egg
- 16 g potato starch 2 tablespoons
- 5 g fine sea salt 1 teaspoon
- 1.25 g freshly ground black pepper 1/4 teaspoon
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the heavy cream, potato starch, and black pepper.
3. Mash the cooled potatoes by hand until smooth. Add them to the bowl with the cream mixture and mix until combined.
4. Stir in the grated cheddar, salt, and egg. Fold in the flaked fish gently to maintain texture.
5. Add softened butter and mix until the dough comes together—do not overwork.
6. Divide into four equal portions. Shape each into a 3/4-inch thick patty.
7. Place patties on the prepared baking sheet. Dot the top of each with a small piece of butter.
8. Bake for 20 to 25 minutes, until golden brown and firm to the touch.
9. Serve immediately with extra crispy boiled potatoes, steamed green peas, and a generous spoon of lemon sauce.
- whisk
- mixing bowl
- measuring cups
- baking sheet
- parchment paper
- oven
- potato masher
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