| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food5 |
24 |
servings |
INGREDIENTS
| 3/4 |
lb |
Cod; skinned |
| 1/2 |
lb |
Smoked haddock; skinned |
| 1 |
lb |
Mashed potato |
| 2 |
ts |
Chopped parsley |
| 8 |
|
Finely chopped spring onions |
| 1 |
md |
Beaten egg |
|
|
Grated nutmeg |
|
|
Salt & pepper; (ground black) |
|
|
Sunflower oil & butter to shallow fry |
|
|
Seasoned flour on a plate |
|
|
Lemon wedges to decorate |
INSTRUCTIONS
The cod and haddock need to be cooked off in 1 1/2 pints semi-skilled milk
for approximately 30 minutes. It then needs to be carefully boned and put
on one side to cool for at least 45 minutes.
Potatoes cooked & mashed with salt, pepper & butter. Cook for 30 minutes -
1 hour.
All other ingredients prepared and in bowls. One large bowl to combine all
ingredients.
Frying pan to shallow fry fishcakes. Dust with seasoned flour. Cook for 2
minutes.
Fishcakes will be in shapes then use 2 mange tout for tail and carrot
squares for eye.
Serve with either a ready done stir-fry or a low-fat oven chip.
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