Fish Cakes



12 oz (350g) cooked flaked white fish

1 tbsp (15ml) finely chopped parsley

1lb (450g) potatoes

1oz (25g) butter

2 tbsp (30ml) single cream or milk oil for shallow frying

½ pint (300ml) of Fresh Milk

2oz (50g) plain flour

salt and freshly ground black pepper

Copyright © Allesley Park Walled Garden. All rights reserved.

Method:


1. Remove any bones from the fish.


2. Cook the potatoes in a saucepan of salted boiling water for about 30 minutes or until tender.


3, Drain thoroughly and mash with a potato masher until smooth.


4. Beat in the butter and cream or milk. Add the flaked fish and parsley, with salt and pepper to taste. Set aside until cold.


5. Form the fish mixture into 8 portions, shaping each to a flat round cake. Spread out the flour in a shallow bowl, add salt and pepper and use to coat the fish cakes.


6. Heat the oil in a frying pan, add the fish and fry for 6-8 minutes, turning once.  


7. Drain on absorbent kitchen paper, arrange on a warmed serving dish and serve.

(For extra flavour, try adding chopped anchovy fillets, fried chopped onions, grated Cheddar cheese or crumbled fried bacon to the basic mixture above.)