Country Fish Cakes with a Sour Cream and Mustard Dressing Recipe

Sometimes the most basic of foods can be just so good. Pictured is the great dish we made for dinner tonight. All the ingredients came from the pantry and the garden, though its fresh, wholesome flavours were reminiscent of a country bistro. These fish cakes could be made bigger and turned into burger patties, and I think you could probably pour this sour cream and mustard dressing on anything savoury and it would taste good.

The greens were a mix of homegrown mizuna and baby green mignonette lettuce leaves, with some thinly sliced baby radishes scattered through. We haven’t tried growing mizuna before but it has bolted over the past few weeks in anticipation of spring, so we currently have a lot of it and decided to give it a try. It tastes fantastic and could be described as having a mild lettuce-y flavour with a similar crunch to rocket but without the bitterness. The chips were cut with a hand-held crinkled potato cutter into about 1cm thick slices then deep-fried in oil at medium high temperature for about 15 minutes. The heat was then turned up to high for about another 5 minutes to give the chips a good browning. They where then tossed in a mixture of salt, chicken stock powder and smoked paprika. Here are the recipes for the fishcakes and the sour cream and mustard dressing…

Ingredients – both recipes by Canaan Perry

Fish cakes

425g tin of tuna in brine, drained
1 small to medium onion, very finely diced
2 eggs
1/2 to 3/4 cup of dried breadcrumbs
1/4 teaspoon salt
1 scant teaspoon chicken stock powder
1/3 teaspoon lemon pepper
1 teaspoon dried dill
3 tablespoons of chopped fresh parsley

Sour cream and mustard dressing

2 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
1 clove of garlic, crushed
1/3 teaspoon salt
1 teaspoon sugar
a few grindings of black pepper
2-3 tablespoons apple cider vinegar (though any white vinegar would do)
2 heaped tablespoons sour cream
5-6 tablespoons olive oil
a little water (to thin the dressing if it’s too thick)

Method

Fish cakes

  1. Combine all ingredients in a bowl and mix very well with your hands.
  2. To shape the patties, put some of the mix in an egg ring and compact well. Remove from egg ring and put pattie aside. Repeat until all the mixture is used up.
  3. To cook, you could pan fry them on each side, though we chose to deep fry ours in hot oil while we had some on the stove (from making the chips). This gave an excellent result and they didn’t end up too oily (something they can tend to do if fried in a pan). If you decide to deep fry them, though, make sure that the mix isn’t too wet. They should hold their shape and not exude too much moisture, otherwise they can tend to fall apart.

Sour cream and mustard dressing

  1. We put all ingredients in to a jar, topped with a lid, and shook well. Alternatively, you could put everything in a bowl and give it a brisk whisk. This dressing has a tendency to be very thick, so you may need to add a little water to it to get a pouring consistency.
  2. Pour on steaks, fish, chicken, salad, etc.

Serve up and enjoy!

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2 thoughts on “Country Fish Cakes with a Sour Cream and Mustard Dressing Recipe

  1. These do look lovely.
    I am usually a little wary of frying, though. I usually do a shallow fry in a skillet, but find it pretty oily.
    I do love it when my wife shallow fries some bread-crumbed rice-balls though… With cheese+paprika in the middle. So yum.

  2. You wouldn’t think it, but deep frying actually produces a less fatty product than a shallow frying, because the hot oil seals the surface faster and less oil is absorbed. Thanks for the comment – the bread crumbed rice balls sound yummy! 🙂

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