Old Fashioned Fish Cakes With Sour Cream Sauce

• 500 g cooked fish, flaked (eg. poached blue-eye cod)
• 2 cups fresh white breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped chives
• 1/2 bunch shallot, sliced finely
• 1 garlic clove, crushed
• 1 lemon rind, zested
• 1 tablespoon butter
• 2 eggs, beaten
• oil, for frying
• sour cream, sauce
• 250 ml sour cream
• 2 tablespoons chopped dill
• 1 tablespoon chopped capers
• 1 lemon, juice and rind of, zested

1. Cook the shallots in butter with garlic and lemon rind for a few minutes.
2. Mix the fish, breadcrumbs, herbs and shallot mixture together.
3. Add the eggs, salt and pepper.
4. Shape the patties.
5. Heat oil in a pan and shallow-fry the fishcakes on a medium heat until they are golden brown on both sides.
6. Serve warm with a sour cream sauce.
7. To make the sour cream sauce: Mix together ingredients and refrigerate before serving.

fresh white breadcrumbs, parsley, dill, chives, shallot, garlic, lemon rind, butter, eggs, oil, sour cream, sour cream, dill, capers, lemon

Taken from www.food.com/recipe/old-fashioned-fish-cakes-with-sour-cream-sauce-128020 (may not work)