Ingredients

The following ingredients have 4 Servings
  • 450 g potatoes peeled and cut into pieces
  • 250 g white fish (such as river cobbler or coley)
  • 1 tbsp freshly grated lemon rind
  • 1 tbsp freshly chopped parsley
  • Salt and pepper (to taste)
  • Plain flour
  • 2 eggs (lightly beaten)
  • 80 g breadcrumbs*
  • 4 tsp vegetable oil

Instruction

  • Cook the potatoes in boiling, salted water for about 15 – 20 minutes until tender, drain and mash them.
  • Place the fish in a shallow pan, cover with water, season with a little salt and cook over a low heat for about 10 minutes until the fish is tender, then drain the water away and flake the fish with a fork.
  • Mix the flaked fish with the mashed potato, lemon and parsley and season with salt and pepper.
  • Flour a work surface and using your hands form the mixture into 8 patties
  • Dip the patties into the beaten egg, ensuring they are completely covered and then dip into the breadcrumbs.
  • Fry the fish cakes in the oil in a non-stick frying pan for 3-4 mins on each side until crisp and golden. This takes about 20 minutes in total.
  • Serve with the lemon wedges and a crisp iceberg lettuce salad with tomatoes.