Ingredients
- 2 medium pieces of any white fish
- 2 medium potatoes
- ½ mug semi-skilled milk
- 1 large egg (whisked in a bowl)
- 1 mug breadcrumbs (fresh or dried)
- 1 teaspoon parsley
- 1 teaspoon lemon juice
- A little flour for dusting
- 1 tablespoon oil
Serves 4
Method
- Wash, peel and chop the potatoes into even-sized chunks
- Put into a saucepan, cover with water, boil until soft
- Drain, mash and transfer into a deep bowl
- Place milk in a medium saucepan, add fish and cook for 5 minutes
- Drain milk from pot.
- Flake the cooked fish into the mashed potatoes
- Add the whisked egg, breadcrumbs, parsley and lemon juice
- Gently mix everything together using your hands.
- Shape into 8 cakes, dust with flour, cover and chill in fridge for 30 minutes
- Heat the oil in large pan and fry cakes over medium heat until
- Turn to make sure they are golden brown on both sides
- Stand the cakes on kitchen paper to remove excess fat
- Serve with salad or vegetables
You can download the recipe sheet to try this for yourself
