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Lemon and tarragon fish cakes with seafood herb blend

  • 15 minutes
  • 15 minutes
  • 4
Lemon and tarragon fish cakes with seafood herb blend

This delicious blend is great for sprinkling on fish or tossing with prawns and a little oil before grilling or baking. Tarragon and dill are two herbs that dry and retain their flavour particularly well.


  • 500 grams floury potatoes, peeled
  • 250 grams cooked white fish or finely chopped cooked shrimps
  • 2-3 spring onions, trimmed and finely chopped
  • 2-3 teaspoons seafood herb blend (see recipe below)
  • 1 egg, lightly beaten
  • Seafood herb blend
  • 2 tablespoons salt
  • 1 teaspoon dried tarragon
  • 1 tablespoon dried parsley
  • ΒΌ teaspoon dried dill tips
  • grated rind 1 lemon
  • Lemon and tarragon may
  • 1 cup mayonnaise
  • 1-2 teaspoons seafood herb blend
  • 1 tablespoon capers, rinsed and chopped


  1. Chop the potatoes into large chunks and cook in saucepan of boiling water for 10 minutes or until almost cooked. Drain, cool and grate.
  2. Chop the fish into small bite-sized pieces, discarding any bones or skin.
  3. In a large bowl, gently mix together the potatoes, fish or shrimps, spring onions, seafood herb blend and egg. Season well with salt. Press the mixture into 12 even-sized patties and refrigerate until required.
  4. Heat a little butter or oil in a frying pan and, when hot, cook each patty for about 5 minutes, turning once.
  5. Serve warm with a dollop of the lemon and tarragon mayonnaise, salad greens and a grilled lemon half.
  6. Seafood herb blend
  7. Stir together the salt, tarragon, parsley, dill tips and lemon rind. Season with pepper. Keep in an airtight container and use within 2-3 days; any longer and the mix needs to be refrigerated.
  8. Lemon and tarragon mayo
  9. Stir the ingredients together. Any leftovers will keep in an airtight jar in the fridge for up to 7 days.

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