Fish Cakes with Tartar Sauce

FOR PREPARING FISH CAKES:

1. The initial step is to take a large-size bowl and place all the above-ingredients, i.e., potatoes, fish, sour cream, egg, fresh parsley, green onion, butter, and flavorings. Mash all the constituents together to combine them well.
2. Divide this fish cake mixture into eight equal portions. Form patties from the individual portion and then roll them into breadcrumbs.
3. Next, for thirty minutes, refrigerate the patties so that they become firm.
4. Afterward, take a non-stick pan and heat some oil in it. For three to four minutes, fry the patties on each side. Be mindful not to overcrowd the pan by placing too many patties.
5. Once the fish cakes are lightly browned, transfer them on the plate lined with a paper towel. Serve fish cakes immediately with homemade tartar sauce.

FOR PREPARING TARTAR SAUCE:

1. Start your work by taking a small bowl and integrate mayonnaise, chopped dill pickles, lemon juice, dried dill, yellow mustard, and Worcestershire sauce. Stir it until it becomes creamy and nicely blended.
2. Season the tartar sauce with salt and black pepper.
3. Taste the sauce and adjust the flavors accordingly and cover the bowl. For thirty minutes, keep the tartar sauce in the refrigerator.
4. You can keep the tartar sauce in the fridge, covered for about a week.

RECIPE NOTES:

1. To make things easier, and to save your time, make sure to cook your fish and potatoes beforehand.
2. If you do not have dried dill for tartar sauce, use parsley instead.