Fish cakes with potatoes and tartar sauce

Chop the capers for the sauce. Peel and cut the shallots into very small cubes.

Chop the parsley finely. Combine mayonnaise with horseradish, mustard, onions, capers and parsley.

Put the skinless fish fillets in a deep frying pan, pour in milk and 150 ml of water, add bay leaf.

Bring water and milk to a boil, reduce heat, cover skillet and cook fish for 4 minutes. Remove fish from stove and leave covered for 10 minutes.

Peel the potatoes, cut into large cubes, boil in boiling salted water until soft, 10 minutes.

Remove ½ teaspoon of zest from the lemon with a fine grater. Chop the parsley and green onions finely.

Throw the finished potatoes in a colander, return to the pan, cook them for another 1 minute so that the moisture evaporates, and then mash in mashed potatoes.

Add 1 tablespoon of cooked sauce, herbs, lemon zest, salt and pepper to taste to the puree.

Remove the fish from the pan, transfer to the potatoes and mash with a fork, mix everything and cool.

Beat the egg with a fork. Sprinkle flour on the table and form 4 cutlets from the fish mass. Dip each in an egg and roll in crumbs.

Fry the cutlets in hot vegetable oil for 5 minutes on each side until golden brown. Serve with the sauce.