Fish Cakes

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Fish Cakes Fish Cakes

Takes , serves people.

Place milk and water in a shallow pan, place fish in and bring to the boil, then simmer for 5 minutes, then leave for 10 minutes to gently cook the fish to finish. Meanwhile, peel and chop potatoes of your choice into chunks cover with water and bring to the boil, simmer for 10 minutes or until tender but not broken. Lift the fish out of the milk and place onto a plate to cool, drain the potatoes and mash. Season your fluffy mash with salt and pepper, lemon zest (from your lemon wedges) add in your parsley and snipped chives. Drain your fish off, then flake it into big chunks into the pan of mash and mix gently. Beat 1 egg. With lightly floured hands divide the fishcake mix into however many you choos, shape into patties. Lightly coat in flour, coat patties in egg then coat in breadcrumbs. Pan fry in olive oil to seal. Finish off by oven baking at 180’ for 30 minutes. Serve with your salad of choice and lemon wedges.

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