This is my favourite way of serving fish for my family. These tasty fish cakes are very easy to make and there is always plenty for two days so that saves me cooking “tomorrow” :lol:. Best enjoyed with loads of salad, eg. rocket, avocado and tomatoes and, of course, salad cream or mayonnaise.
Ingredients for 12 fishcakes:
- 500g skinless, boneless cod fillets
- tin of tuna in brine
- 500g boiled potatoes, mashed
- glass of milk
- a handful of chopped parsley
- lemon zest of 1 lemon
- seasoning: salt, white pepper, turmeric
- 2 beaten eggs
- cup of plain flour
- any salad of your choice to serve
Place fish fillets in a frying pan, pour milk into a pan so it just covers the fish. Bring to boil and simmer until fish flakes. Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
Flake the fish into big chunks and mix gently with potatoes, drained tuna, parsley, lemon zest and season well. Carefully shape into fishcakes. I used about 1,5 tbsp mix per fishcake. Next cover each fishcake in flour, egg and breadcrumbs. Place fishcakes on a plate, cover with cling film and chill in the fridge for 30 minutes.
Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in – if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden.
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