Yellowtail Flounder Fish Cakes with Creamy Potato Salad and Citrus Carrot Medley

Fish Cakes

1. Put the raw fish and cream in a food processor and process until smooth
2. Finely chop shallots and mix them into the fish together with the flour and salt and pepper.
3. Shape the mixture into fishcakes.
4. In a pan, heat butter and fry the fish cakes until they are golden brown on both sides.

Potato Salad

1. In a large bowl, combine the diced boiled potatoes, sour cream, mayonnaise finely sliced red onion, and mustard.
2. Mix in the chopped dill for added flavor.
3. Drizzle the potato salad with lemon juice to brighten the taste.
4. Toss the ingredients together until well combined.
5. Serve the chilled potato salad as a refreshing side dish.

Citrus Carrot Salad

1. Julienne the carrots into thin strips.
2. Add segmented orange pieces to the julienned carrots.
3. Squeeze fresh lemon juice over the salad for a citrusy kick.
4. Toss the salad gently to combine all the ingredients.
5. Serve the Citrus Carrot Salad as a zesty and vibrant side dish.

Enjoy your delightful meal with Fish Cakes, Potato Salad, and Citrus Carrot Salad!