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Jersey Royal Potato and Jersey Crab Fishcakes with Tartar Sauce
Delicious homemade fishcakes celebrating the best of Jersey's produce. Flaky Jersey crab and creamy Jersey Royal potatoes create a delightful combination, perfectly complemented by a tangy homemade tartar sauce.
Prep Time
20 minutes
Total Time
45 minutes
Calories
735
Level
Medium
Yields
4 servings
Cost
£4.51
Ingredients
Servings
4
750gJersey Royal Potatoes(Scrubbed, not peeled)
£3.50
250gFresh Jersey Crab Meat(White and brown meat)
£11.00
30gJersey Butter
£0.75
2tbspJersey Milk
£0.10
2tbspFresh Parsley(Finely chopped)
£0.30
1tspLemon(Zest and juice of ½ lemon)
£0.15
1Egg(Beaten)
£0.30
50gPlain Flour(For coating)
£0.05
75gBreadcrumbs(Fresh or Panko)
£0.20
2tbspVegetable Oil(For frying)
£0.10
to tasteSalt
£0.01
to tasteBlack Pepper
£0.02
100gMayonnaise(For tartar sauce)
£0.40
1tbspCapers(Finely chopped, for tartar sauce)
£0.25
2Gherkins(Finely chopped, for tartar sauce)
£0.30
1tbspFresh Dill(Finely chopped, for tartar sauce)
£0.40
1Shallot(Finely chopped, for tartar sauce)
£0.20
Total Cost
£18.03
£4.51 per serving
The Method
- 1
Boil the Jersey Royal potatoes in salted water until tender. Drain well and allow to steam dry for a few minutes.
- 2
Mash the potatoes thoroughly with the Jersey butter and Jersey milk. Season with salt and pepper.
- 3
Gently fold in the Jersey crab meat, chopped parsley, and lemon zest and juice. Be careful not to overmix.
- 4
Form the mixture into 8 evenly sized fishcakes. Place on a baking sheet and chill in the fridge for at least 30 minutes.
- 5
While the fishcakes are chilling, prepare the tartar sauce: In a small bowl, combine the mayonnaise, chopped capers, gherkins, dill and shallot. Mix well and season to taste. Chill until ready to serve.
- 6
Place the flour on a plate. Beat the egg on another plate and spread the breadcrumbs on a third plate.
- 7
Gently coat each fishcake in flour, then dip in the beaten egg, and finally coat in breadcrumbs.
- 8
Heat the vegetable oil in a large frying pan over medium heat.
- 9
Fry the fishcakes for 3-4 minutes on each side, or until golden brown and heated through.
- 10
Serve immediately with the homemade tartar sauce and a side of seasonal Jersey vegetables such as green beans or asparagus.
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My Notes
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Nutrition Information
Nutrition per serving (340g)
735 kcal / 3075 kJ
Carbs
52g
20% of RDA
Fat
45g
64% of RDA
Protein
32g
64% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
7 g
8% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
15 g
75% of RDA
Chef's Tips
Chilling the fishcakes helps them hold their shape during cooking.
For a crispier finish, use Panko breadcrumbs.
Be gentle when handling the fishcakes to avoid them falling apart.
Any leftover tartar sauce can be stored in the fridge for up to 3 days.
Cooking Equipment
Large pot
Large bowl
Frying pan
Fork
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
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