Herbed Fish Cakes with Yogurt Tartare Sauce

Growing up in Baltimore, Maryland-USA (home of the Maryland crab cake), I ate my fair share of seafood dishes.  With that said, I love seafood cakes (fish, crab, shrimp..whatever!)  This is a great alternative (but no replacement) to my beloved Maryland crab cakes.  These fish cakes are packed with flavor and the tartare sauce brings an added kick from the spicy horseradish sauce.

Makes:  2 main servings or 4 starters

Ingredients

For Fish Cakes

350g haddock (or any firm white fish), finely chopped
1 tablespoon capers, chopped
1/4 cup basil, chopped
1/3 cup coriander, chopped
1/2 tsp dried dill
1/2 tsp cumin
5 baby leeks, white and light green party finely chopped
1/3 cup breadcrumbs
1 tsp salt
1 tsp pepper
1 egg, lightly beaten
1 tbsp olive oil

For Tartare Sauce

1/2 cup low fat greek yogurt
2 teaspoon dijon mustard
1 teaspoon horseradish sauce
1 teaspoon parsley, finely chopped

Directions

1.  Create tartare sauce by combining, yogurt, dijon mustard, horseradish, and parsley in a small bowl.       Set aside in refrigerator.
2.  In a large bowl, combine fish, capers, basil, coriander, dill, cumin, leeks, and breadcrumbs.
3.  Add beaten egg and salt and pepper.  Mix ingredients further.
4.  Using your hands, create fish cake patties, about 60g each.  (make about 8 fish cakes)
5.  Place patties on a serving dish, wrap with plastic wrap and refrigerate for at least 30 min (this will allow the fish cakes ingredients to set).
6.  Once ready to cook, heat oven to 200 C (400 F).
7.  Heat large frying pan and add olive oil.
8.  Lightly fry fish cakes until golden brown on each side (roughly 3 min on each side)
9.  Place fish cakes on a baking sheet (lined with greaseproof paper)
10. Bake fish cakes for 10 minutes.
11.  Serve fish cakes on a serving platter or individual plates with tartare sauce on the side.