Fish Cakes with Horseradish-Sour Cream Sauce

• 1 1/2 pounds fish fillets fresh
• 1 1/4 cups potatoes cooked, mashed
• 2 large eggs beaten
• 2 teaspoons salt
• 1 teaspoon black pepper fresh
• 1 bunch scallions, spring or green onions minced
• 1/4 teaspoon cardamom seeds ground
• 1 1/2 teaspoons orange zest grated
• 1 tablespoon cilantro chopped fresh
• 2 tablespoons parsley leaves chopped fresh
• 1 x flour, all-purpose for rolling cakes
• 4 tablespoons vegetable oil
• 1 carton sour cream
• 1 teaspoon horseradish or to taste

1. Pat fillets dry with paper towel then place fillets in food processor or grinder.
2. Cook and mash potatoes.
3. Set aside and cool.
4. In a bowl, mix together all remaining ingredients except vegetable oil.
5. Add fish and potatoes to mixture, shape into 2-inch patties.
6. Dust patties in flour or cornmeal.
7. Heat vegetable oil in saute pan until hot.
8. Saute cakes until golden brown on both sides.
9. The should be firm but not overcooked, about three minutes on each side.
10. Sauce: Mix sour cream and horseradish together.

potatoes, eggs, salt, black pepper, scallions, cardamom seeds ground, orange zest, cilantro, parsley, flour, vegetable oil, sour cream, horseradish

Taken from recipeland.com/recipe/v/fish-cakes-horseradish-sour-cre-34906 (may not work)