Yukon Gold Fish Cakes

Yukon Gold potatoes were initially bred in the 1960s by Canadian researchers at the University of Guelph in Ontario, Canada. The moniker "Yukon" was chosen in homage to the Yukon River, which played a significant role in the Klondike Gold Rush in Northern Canada. The inclusion of "Gold" in their name, suggested by Charlie Bishop or Walter Shy in various accounts, was to highlight the potatoes' distinctive hue and visual appeal. This specific potato variation is a product of crossing a wild South American potato with a North American white potato. Yukon Gold potatoes swiftly gained acclaim for their unique golden shade, luscious flavor, and adaptability in various culinary applications. Their creamy consistency and remarkable ability to retain their structure during cooking have solidified their status as a kitchen essential worldwide. Over the span of more than 50 years, Yukon Gold potatoes have unquestionably carved out a significant place for themselves in the realm of gastronomy.

My fish cakes recipe features an exquisite blend of various fish varieties such as sole, halibut, cod, and salmon, combined with Yukon Gold potatoes, along with a touch of horseradish, dill, and parsley to enhance the flavors. These delectable patties are meticulously shaped, delicately dipped in an egg wash, coated with breadcrumbs, and then meticulously cooked through either frying or baking until they reach the perfect level of doneness.

By Zosia Culinary Adventures | Date: March 06, 2024

Preparation Time: 30 minutes

Cook Time: 15 minutes

Yield: 16 patties

Ingredients:

1 kg Yukon Gold potatoes, peeled
3 tablespoons butter
60 ml milk
1 tablespoon horseradish
600 g fresh salmon, cod, sole, trout, haddock or any fish of your choice, fillets only(no bones)
3 eggs
60 ml fresh lemon juice
a bunch of fresh parsley/dill, finely chopped
3/4 cup flour
2 cups of panko breadcrumbs (Panko are Japanese style breadcrumbs) or breadcrumbs of your choice
1 cup olive oil
sea salt, freshly ground pepper
Lemon slices for garnish
tartar sauce or hollandaise sauce (optional)

Instructions:

Preheat the oven to 180ºC or 350ºF.
Lightly grease a baking dish with a touch of olive oil.
Boil the potatoes in salted water for 15 minutes or until soft. Once cooked, drain the potatoes and return them to the pan. Let them dry off slightly before proceeding to puree them. Next, mix in butter and milk to create a creamy and rich potato mash.
Place the fish fillets inside a baking dish in a single layer. Cover them with parchment paper before securing the top with aluminum foil. Bake the dish for approximately 10 minutes. Once done, allow it to cool before flaking the fish into the potato mixture. Beat one egg and incorporate it into the mix along with horseradish, parsley, and dill. Ensure to season with salt and pepper before mixing everything thoroughly.
Put the flour, bread crumbs, and the 2 remaining eggs into separate bowls. Next, beat the eggs thoroughly until well mixed before proceeding to the next step.
Divide fish mix into 16 patties. Dust with flour, dip in eggs, and coat with breadcrumbs evenly.
Heat the oil over medium-high temperature and fry the fish cakes on each side for 3-5 minutes, or until golden.
Place the fish cakes on the ovenproof platter and bake them for an additional 5 minutes in the preheated oven until they are crispy. These delectable fish cakes can be enjoyed with your choice of accompaniments such as zesty fresh lemon, classic tartar sauce, or creamy hollandaise sauce.