#boiledpotato

Tips and Tricks about Fish Cakes and light Tartar sauce This post is all about how to make easy fish cakes and a great light tartar sauce. I will explain the best way to make them for the best results. One of the tips is, it is best to start to boiled the fish and the potatoes about 1 hour before making the cakes. This is the best way to avoid burning your hands while making the cakes. Keep on reading for more tips and tricks. How to make the fish cakes First thing, boiled potatoes until the potatoes are very soft. Secondly, boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper, and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. How to form the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. The ice cream scoop makes perfect sizes for fish cakes. If you are serving fish cakes with a simple green salad, you can count about 3 fish cakes per person. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. How to bread the cakes To bread the fish cakes you will need, 2 shallow bowls, one clean flat plate, an egg, and Italian breadcrumbs. First thing, pour 1 cup of i]Italian breadcrumbs into a shallow bowl. Secondly, break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each ball to make them flat. Keep them aside. How to cook the cakes Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely colored, for about 5 minutes on each side. Serve the fish cake with tartar sauce and a green salad. How to make a light Tartar sauce If you like to control what you eat, well with this tartar sauce I guarantee you that you will never have to buy tartar sauce from the store! This Tartar sauce is much lighter than the store-bought, why because I use a mix of yogurt and mayonnaise. So much lighter! How to make the Tartar sauce First, chop all the pickles in small dices. Secondly, add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Best Fish Cake with a light Tartar sauce

Tips and Tricks about Fish Cakes and light Tartar sauce Fish Cakes3 haddock or cod fillets4-5 boiled potatoes1/2 cup Italian breadcrumbs (for the fish cakes)1 cup Italian breadcrumbs (for breading)2 tbsp fresh dill2 eggs (for fish cakes)1 egg (for breading)1 tsp salt1 tsp pepper2 tbsp vegetable oil (for frying)Light Tartar Sauce2 pickles2 cups plain yogurt3 tbsp mayonnaise1/2 juice of lemon2 tbsp fresh dill1 tsp Dijon Mustard1 tsp ground pepper Fish Cakes MixBoiled potatoes until the potatoes are very soft. Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes.When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper, and the Italian breadcrumbs. Using a fork mix carefully all the ingredients.Forming the fish cakesTo make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step.Breading the Fish CakesPour 1 cup of Italian breadcrumbs into a shallow bowl. Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg.When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each ball to make them flat. Keep them aside.Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely colored, for about 5 minutes on each side.Light Tartar sauceChopped all the pickles in small dices. Add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve. Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots. 

Tips and Tricks about Fish Cakes and light Tartar sauce This post is all about how to make easy fish cakes and a great light tartar sauce. I will explain the best way to make them for the best results. One of the tips is, it is best to start to boiled the fish and the potatoes about 1 hour before making the cakes. This is the best way to avoid burning your hands while making the cakes. Keep on reading for more tips and tricks. How to make the fish cakes First thing, boiled potatoes until the potatoes are very soft. Secondly, boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. How to form the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. The ice cream scoop makes a perfect sizes fish cakes. If you are serving fish cakes with a simple green salad, you can count about 3 fish cakes per persons. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. How to bread the cakes To bread the fish cakes you will need, 2 shallow bowls, one clean flat plate, an egg and Italian breadcrumbs. First thing, pour 1 cup of i]Italian breadcrumbs into a shallow bowl. Secondly, break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside. How to cook the cakes Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side. Serve the fish cake with tartar sauce and a green salad. How to make a light Tartar sauce If you like to control what you eat, well with this tartar sauce I guarantee you that you will never have to buy tartar sauce from the store! This Tartar sauce is much lighter than the store bought, why because I use a mix of yogurt and mayonnaise. So much lighter! How to make the Tartar sauce First, chopped all the pickles in small dices. Secondly, add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Best Fish Cake with a light Tartar sauce

Tips and Tricks about Fish Cakes and light Tartar sauce Fish Cakes3 haddock or cod filets4-5 boiled potatoes1/2 cup Italian breadcrumbs (for the fish cakes)1 cup Italian breadcrumbs (for breading)2 tbsp fresh dill2 eggs (for fish cakes)1 egg (for breading)1 tsp salt1 tsp pepper2 tbsp vegetable oil (for frying)Light Tartar Sauce2 pickles2 cups plain yogurt3 tbsp mayonnaise1/2 juice of lemon2 tbsp fresh dill1 tsp Dijon Mustard1 tsp ground pepper Fish Cakes MixBoiled potatoes until the potatoes are very soft. Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes.When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients.Forming the fish cakesTo make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step.Breading the Fish CakesPour 1 cup of Italian breadcrumbs into a shallow bowl. Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg.When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside.Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side.Light Tartar sauceChopped all the pickles in small dices. Add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Tips and Tricks about Fish Cakes and light Tartar sauce This post is all about how to make easy fish cakes and a great light tartar sauce. I will explain the best way to make them for the best results. One of the tips is, it is best to start to boiled the fish and the potatoes about 1 hour before making the cakes. This is the best way to avoid burning your hands while making the cakes. Keep on reading for more tips and tricks. How to make the fish cakes First thing, boiled potatoes until the potatoes are very soft. Secondly, boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. How to form the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. The ice cream scoop makes a perfect sizes fish cakes. If you are serving fish cakes with a simple green salad, you can count about 3 fish cakes per persons. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. How to bread the cakes To bread the fish cakes you will need, 2 shallow bowls, one clean flat plate, an egg and Italian breadcrumbs. First thing, pour 1 cup of i]Italian breadcrumbs into a shallow bowl. Secondly, break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside. How to cook the cakes Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side. Serve the fish cake with tartar sauce and a green salad. How to make a light Tartar sauce If you like to control what you eat, well with this tartar sauce I guarantee you that you will never have to buy tartar sauce from the store! This Tartar sauce is much lighter than the store bought, why because I use a mix of yogurt and mayonnaise. So much lighter! How to make the Tartar sauce First, chopped all the pickles in small dices. Secondly, add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Best Fish Cake with a light Tartar sauce

Tips and Tricks about Fish Cakes and light Tartar sauce Fish Cakes3 haddock or cod filets4-5 boiled potatoes1/2 cup Italian breadcrumbs (for the fish cakes)1 cup Italian breadcrumbs (for breading)2 tbsp fresh dill2 eggs (for fish cakes)1 egg (for breading)1 tsp salt1 tsp pepper2 tbsp vegetable oil (for frying)Light Tartar Sauce2 pickles2 cups plain yogurt3 tbsp mayonnaise1/2 juice of lemon2 tbsp fresh dill1 tsp Dijon Mustard1 tsp ground pepper Fish Cakes MixBoiled potatoes until the potatoes are very soft. Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes.When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients.Forming the fish cakesTo make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step.Breading the Fish CakesPour 1 cup of Italian breadcrumbs into a shallow bowl. Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg.When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside.Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side.Light Tartar sauceChopped all the pickles in small dices. Add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Tips and Tricks about Fish Cakes and light Tartar sauce This post is all about how to make easy fish cakes and a great light tartar sauce. I will explain the best way to make them for the best results. One of the tips is, it is best to start to boiled the fish and the potatoes about 1 hour before making the cakes. This is the best way to avoid burning your hands while making the cakes. Keep on reading for more tips and tricks. How to make the fish cakes First thing, boiled potatoes until the potatoes are very soft. Secondly, boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. How to form the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. The ice cream scoop makes a perfect sizes fish cakes. If you are serving fish cakes with a simple green salad, you can count about 3 fish cakes per persons. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. How to bread the cakes To bread the fish cakes you will need, 2 shallow bowls, one clean flat plate, an egg and Italian breadcrumbs. First thing, pour 1 cup of i]Italian breadcrumbs into a shallow bowl. Secondly, break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside. How to cook the cakes Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side. Serve the fish cake with tartar sauce and a green salad. How to make a light Tartar sauce If you like to control what you eat, well with this tartar sauce I guarantee you that you will never have to buy tartar sauce from the store! This Tartar sauce is much lighter than the store bought, why because I use a mix of yogurt and mayonnaise. So much lighter! How to make the Tartar sauce First, chopped all the pickles in small dices. Secondly, add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Best Fish Cake with a light Tartar sauce

Tips and Tricks about Fish Cakes and light Tartar sauce Fish Cakes3 haddock or cod filets4-5 boiled potatoes1/2 cup Italian breadcrumbs (for the fish cakes)1 cup Italian breadcrumbs (for breading)2 tbsp fresh dill2 eggs (for fish cakes)1 egg (for breading)1 tsp salt1 tsp pepper2 tbsp vegetable oil (for frying)Light Tartar Sauce2 pickles2 cups plain yogurt3 tbsp mayonnaise1/2 juice of lemon2 tbsp fresh dill1 tsp Dijon Mustard1 tsp ground pepper Fish Cakes MixBoiled potatoes until the potatoes are very soft. Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes.When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients.Forming the fish cakesTo make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step.Breading the Fish CakesPour 1 cup of Italian breadcrumbs into a shallow bowl. Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg.When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside.Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side.Light Tartar sauceChopped all the pickles in small dices. Add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Tips and Tricks about Fish Cakes and light Tartar sauce This post is all about how to make easy fish cakes and a great light tartar sauce. I will explain the best way to make them for the best results. One of the tips is, it is best to start to boiled the fish and the potatoes about 1 hour before making the cakes. This is the best way to avoid burning your hands while making the cakes. Keep on reading for more tips and tricks. How to make the fish cakes First thing, boiled potatoes until the potatoes are very soft. Secondly, boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. How to form the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. The ice cream scoop makes a perfect sizes fish cakes. If you are serving fish cakes with a simple green salad, you can count about 3 fish cakes per persons. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. How to bread the cakes To bread the fish cakes you will need, 2 shallow bowls, one clean flat plate, an egg and Italian breadcrumbs. First thing, pour 1 cup of i]Italian breadcrumbs into a shallow bowl. Secondly, break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside. How to cook the cakes Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side. Serve the fish cake with tartar sauce and a green salad. How to make a light Tartar sauce If you like to control what you eat, well with this tartar sauce I guarantee you that you will never have to buy tartar sauce from the store! This Tartar sauce is much lighter than the store bought, why because I use a mix of yogurt and mayonnaise. So much lighter! How to make the Tartar sauce First, chopped all the pickles in small dices. Secondly, add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Best Fish Cake with a light Tartar sauce

Tips and Tricks about Fish Cakes and light Tartar sauce Fish Cakes3 haddock or cod filets4-5 boiled potatoes1/2 cup Italian breadcrumbs (for the fish cakes)1 cup Italian breadcrumbs (for breading)2 tbsp fresh dill2 eggs (for fish cakes)1 egg (for breading)1 tsp salt1 tsp pepper2 tbsp vegetable oil (for frying)Light Tartar Sauce2 pickles2 cups plain yogurt3 tbsp mayonnaise1/2 juice of lemon2 tbsp fresh dill1 tsp Dijon Mustard1 tsp ground pepper Fish Cakes Mix Boiled potatoes until the potatoes are very soft.  Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher.  Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. Forming the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. Breading the Fish Cakes Pour 1 cup of Italian breadcrumbs into a shallow bowl.  Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate.  Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside. Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side. Light Tartar sauce Chopped all the pickles in small dices.  Add in a bowl the yogurt and the mayonnaise.  Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Tips and Tricks about Fish Cakes and light Tartar sauce This post is all about how to make easy fish cakes and a great light tartar sauce. I will explain the best way to make them for the best results. One of the tips is, it is best to start to boiled the fish and the potatoes about 1 hour before making the cakes. This is the best way to avoid burning your hands while making the cakes. Keep on reading for more tips and tricks. How to make the fish cakes First thing, boiled potatoes until the potatoes are very soft. Secondly, boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes. When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients. How to form the fish cakes To make nice and uniform cakes, you can use an ice cream scoop. The ice cream scoop makes a perfect sizes fish cakes. If you are serving fish cakes with a simple green salad, you can count about 3 fish cakes per persons. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step. How to bread the cakes To bread the fish cakes you will need, 2 shallow bowls, one clean flat plate, an egg and Italian breadcrumbs. First thing, pour 1 cup of i]Italian breadcrumbs into a shallow bowl. Secondly, break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg. When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside. How to cook the cakes Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side. Serve the fish cake with tartar sauce and a green salad. How to make a light Tartar sauce If you like to control what you eat, well with this tartar sauce I guarantee you that you will never have to buy tartar sauce from the store! This Tartar sauce is much lighter than the store bought, why because I use a mix of yogurt and mayonnaise. So much lighter! How to make the Tartar sauce First, chopped all the pickles in small dices. Secondly, add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.

Best Fish Cake with a light Tartar sauce

Tips and Tricks about Fish Cakes and light Tartar sauce Fish Cakes3 haddock or cod filets4-5 boiled potatoes1/2 cup Italian breadcrumbs (for the fish cakes)1 cup Italian breadcrumbs (for breading)2 tbsp fresh dill2 eggs (for fish cakes)1 egg (for breading)1 tsp salt1 tsp pepper2 tbsp vegetable oil (for frying)Light Tartar Sauce2 pickles2 cups plain yogurt3 tbsp mayonnaise1/2 juice of lemon2 tbsp fresh dill1 tsp Dijon Mustard1 tsp ground pepper Fish Cakes MixBoiled potatoes until the potatoes are very soft. Boiled the fish until the fish is well cooked. It is better to do these steps about 1 hour prior to cook the fish cakes.When the boiled potatoes and the fish are cooled, mash them with a potato masher. Now it is time to add the rest of the ingredients. Add the eggs, the fresh dill, the salt, the pepper and the Italian breadcrumbs. Using a fork mix carefully all the ingredients.Forming the fish cakesTo make nice and uniform cakes, you can use an ice cream scoop. Scoop some the fish mix, make a ball by rolling the mixture between your hands. Place the fish balls into a plate, set aside while you prepare everything else for the breading step.Breading the Fish CakesPour 1 cup of Italian breadcrumbs into a shallow bowl. Break an egg into the other shallow bowl and lightly whip the egg. After, take the plate of the fish balls, and one by one roll the balls into the egg.When they are lightly coated with egg, roll the balls into the breadcrumbs and place the ball into the flat plate. Now gently, with your hands, press gently on each balls to make make them flat. Keep them aside.Pour a little a bit of vegetable oil into a skillet. Fry each fish cakes on each side until nicely coloured, for about 5 minutes on each side.Light Tartar sauceChopped all the pickles in small dices. Add in a bowl the yogurt and the mayonnaise. Now squeeze the juice of one lemon, add the fresh dill, the dijon mustard, and the pepper. Mix carefully, keep it in the fridge until ready to serve.