| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tessa, Bramley’s, Country, Kit |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Floury potatoes; cooked and mashed |
| 6 |
oz |
Salmon fillet; skinned |
| 6 |
oz |
Cod fillet; skinned |
| 1 |
oz |
Melted butter |
|
|
Grated zest and juice of 1 lemon |
| 4 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Chopped fresh chives |
| 6 |
|
Spring onions; peeled and finely |
|
|
; sliced |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Beaten egg |
| 6 |
tb |
Fine white breadcrumbs |
| 1 |
oz |
Unsalted butter |
| 4 |
tb |
Sunflower oil |
INSTRUCTIONS
Cook the potatoes and mash them with the melted butter, salt and freshly
ground black pepper. Heat a little water and a splash of lemon juice in a
shallow pan and lightly poach the seasoned salmon and cod until just
cooked. Remove fish from cooking liquor and flake.
Put the mashed potato and fish into a larger mixing bowl. Add chopped
herbs, lemon zest and finely sliced spring onion and mix all together
thoroughly. Taste and amend seasoning if necessary. Take teaspoonfuls of
the mixture. Roll them into balls and then flatten the top and sides with a
palette knife to form small fish cakes.Pour the beaten egg onto a plate and
the breadcrumbs onto a second plate. Dip the fishcakes first in the beaten
egg and then the breadcrumbs to coat. Pat smooth with the palette knife.
Heat a cast iron or heavy base frying pan. Heat the sunflower oil and
butter together and fry the fish cakes on all sides until crisp, golden and
hot. Cook in two batches, keeping the first batch hot while cooking the
second. Drain on absorbent paper.
Serve with lemon wedges or perhaps a parsley sauce.
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