Fish cakes

Name: Fish cakes
Cuisine: British
Ingredients: 400 g skinned fish (fish pie mix); 350 g potatoes; 150 ml milk; 1 tbsp chopped parsley; 1 tbsp chopped chives; 1 egg; 75 g breadcrumbs; Handful flour; Salt & pepper; Rapeseed oil for frying

Sarah Jacobs @cook_12419326

Altrincham

Fish cakes

Sarah Jacobs @cook_12419326

Saved

Ingredients

400 gskinned fish (fish pie mix)
350 gpotatoes
150 mlmilk
1 tbspchopped parsley
1 tbspchopped chives
1egg
75 gbreadcrumbs
Handfulflour
Salt & pepper
Rapeseed oil for frying

Saved

Steps

1

Gather ingredients
2

Peel & chop up the potatoes. Boil for about 12 minutes until soft. Drain and mash.
3

Add the chopped chives and parsley. Add salt and pepper. Mix well.
4

Chop the fish into pieces. Add to a pan and cover with the milk plus 100ml water. Simmer for 5 minutes then let stand for 5 minutes to cook through.
5

Drain the fish. Add to the mashed potato. Flake the fish up a bit but leave a few larger pieces for texture.
6

Prepare a bowl with the beaten egg, one with breadcrumbs and a board covered in flour.
7

Flour your hands then shape the mixture into fishcakes. I made 4 large but 6 would probably be better. Coat each one with egg and then cover in breadcrumbs.
8

Heat some oil in a pan then fry over a medium heat for 5 - 10 minutes. Turn them to brown on each side.