Fish Cakes with Horseradish-Sour Cream Sauce
1 1/2 pounds fresh fish fillets
1 1/4 cups mashed cooked potatoes
2 eggs -- beaten
2 teaspoons salt
1 teaspoon fresh pepper
1 bunch green onions -- minced
1/4 teaspoon ground cardamom
1 1/2 teaspoons grated orange peel
1 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh parsley
flour or cornmeal for rolling cakes 4 tablespoons vegetable oil
***Sauce*** 1 carton sour cream
1 teaspoon horseradish -- or to taste
makes 12 cakes
Pat fillets dry with paper towel then place fillets in food processor or grinde r. Cook and mash potatoes. Set aside and cool.
In a bowl, mix together all remaining ingredients except vegetable oil. Add fi sh and potatoes to mixture, shape into 2-inch patties. Dust patties in flour o r cornmeal. Heat vegetable oil in saute pan until hot. Saute cakes until gold en brown on both sides. The should be firm but not overcooked, about three min utes on each side.
Sauce: Mix sour cream and horseradish together.
Variations: Serve with curry Mayonnaise or Apricot Chutney.