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 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.51/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dessert

Cuisine:

Jersey

Main Ingredient:

Seafood•Fish

Mood:

Comfort Food•Healthy

Ingredients

Servings

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

Instructions

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

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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Jersey Royal Potato and Jersey Crab Fishcakes with Tartar Sauce

Ingredients

Instructions