Fish Cakes
Ingredients
450g/1lb mixed fish such as cod, haddock, salmon, smoked haddock
2 tbsp freshly chopped parsley
1 mashed potato
1 egg, beaten for binding 1egg for topping
100g/4oz breadcrumbs
Salt and freshly ground black pepper
vegetable oil, for frying
Method
1. Heat the oven to 190C/375F/Gas 5.
2. Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.
3. Mix the fish, potato and parsley together with enough of the egg to bind the mixture. Mix together carefully so as not to break up the fish too much. Season well.
4. Shape into 8-12 patties, depending on how large you want them to be and chill thoroughly.
5. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs.
6. Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through.
7. Serve with tomato sauce, parsley sauce or hollandaise sauce
You can add peas, sweetcorn or capers, there are lots of variations you can try to find one you like. You don't have to add egg to the mixture, try either way and make different variations and see what you like, if you make one thats good, please add it below!