Fish cake and Greek potato

 Cooking 40 minutes
 Preparation 20 minutes
 4 servings


1 pack (397 g) of Champêtre Greek potatoes
450 g (1 lb) of white-fleshed fish
250 ml (1 cup) of breadcrumbs
1 stalk of celery, finely chopped
1 ml (¼ tsp) of cayenne pepper powder
2 green onions coarsely chopped
5 ml (1 tsp) of capers, drained and finely chopped
65 ml (¼ cup) of finely chopped fresh parsley
2 eggs
30 ml (2 tbsp.) of Dijon mustard
125 ml (½ cup) of mayonnaise
1 ml (¼ tsp) of pepper
1 ml (¼ tsp) of paprika
5 ml (1 tsp) of lemon zest
Salt and pepper to taste
30 ml (2 tbsp.) of vegetable oil (more if needed)


  1. Preheat oven to 350°F.
  2. In an ovenproof dish, cook the fish for 15 to 20 minutes. Remove from oven, cover with foil and let stand 10 minutes, then refrigerate until cold.
  3. When the fish is cooled, in a large bowl, crumble it and add ½ cup of breadcrumbs (save the remaining 1/2 cup for the next step) along with the rest of the ingredients, except the oil. Mix until a homogeneous consistency is obtained.
  4. Using an ice cream scoop, form 8-10 balls and place on a baking sheet lined with parchment paper. Put them in the refrigerator and let them rest for 15 minutes to firm them up.
  5. Next, fill a small bowl with the rest of the breadcrumbs. Gently press each slice, coating them with breadcrumbs. Set aside on a plate.
  6. On the same baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
  7. In a deep skillet, pour 2 tbsp. of vegetable oil and heat over medium heat until oil is hot.
  8. Gently lay the fish cake and fry for 2 to 3 minutes on each side, or until golden brown. Once cooked, drain them on paper towel.
  9. Serve hot with the Greek potatoes, with the sauce of your choice.

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