 Fish cakes
Make 12 small
Ingredients
100g/4oz. white fish (or a can of mackerel, tuna, or salmon)
250/8oz potatoes (or small packet instant potato)
15g/˝ oz. margarine
Salt and pepper
1 level tblps parsley
1 small lemon
1 sprig of parsley for garnishing
For coating
flour
1 beaten egg
breadcrumbs
oil , lard, or dripping for frying
Method
Wash and peel the potatoes, cut them into even-sized pieces, put in a pan and cover with cold water, adding a little salt. Simmer for about 20 minutes until cooked
wash the fish, place between two plates and place these over the potatoes steam for about 15 minutes until cooked
wash and chop the parsley. keep a sprig for garnishing
mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley
divide the mixture into 6 pieces, shape into fish cakes coat each wth flour, beaten egg, and crumbs
heat the oil or fat in a frying pan, fry the fish cakes carefully, turning over once drain well on kitchen paper
Serve on a shallow dish, garnished with the sprig of parsley and lemon
If you are using a can of fish, just open the can, drain the liquid, remove any skin
and bone, and mix with the cooked, mashed potato.
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Fish cakes