Fishcakes
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 500g skinless fish fillets
- 350ml fish stock
- 500g mashed potato
- parsley or dillchopped to make 2 tbsp
- flour
- 1 eggbeaten
- breadcrumbs
- for frying oil
Method
step 1
Sit the fish on the onion in a pan, pour over the stock, bring to a simmer, cover and cook for 8 minutes. Remove the fish. Strain out the onion, mix into the potato with the herbs. Flake in the fish, season and mix.
step 2
Shape into eight cakes, dust with flour and dip in egg, then breadcrumbs. chill for 30 minutes. Heat 1cm oil in a pan. Fry in batches for 4 minutes each side then drain on kitchen paper.
