Fish Cakes
A delicious way to make the most of leftover fish and mash.
Serves [4]
Ingredients
250 grams mashed potatoes
250 grams of cooked white fish (e.g. cod, hake etc) – Use the Good Fish Guide if in doubt. Charmian's mother's recipe calls for tinned tuna. Use what you fancy or have in stock.
1 egg
splash of milk
salt and pepper
parsley, chives, mint or coriander (dried is fine)
oil for frying
Optional coating
plain flour
1 egg
breadcrumbs
Method
Put the mashed potatoes into a basin.
Break up the fish and mix into the potatoes.
Add the herbs.
Beat an egg, add to the mixture with salt and pepper and mix well.
Using floured hands form 8 flat round cakes.
Dip in flour.
Heat the oil in a frying pan until a faint haze can be seen.
Fry the fishcakes fairly quickly, turning them over when one side is crisp.
Pat with kitchen roll to remove excess oil and serve at once.
Optional
Fishcakes can be coasted with the breadcrumbs if preferred, dip the cakes in a beaten egg, then into breadcrumbs and fry.
For a healthier option bake in a preheated oven for 25 min at 180C.
Make your own by putting stale bread, white or brown, on a baking tray in the oven (about 150C) until it has dried and gone golden in colour. Leave it to cool then put in a plastic bag and batter it with a rolling pin.
Try adding chopped shrimps or prawns, chopped chilli pepper or a few drops of chilli or tabasco sauce to the mixture.
Recipe provided by Chairman Thompson.
