Fishcakes
Day 4 of being my mum's recovery chef. I'm trying to make her no-fibre diet more exciting and healthy than cheese on toast with jelly babies.
These are delicious, fun to make and very impressive if you have guests!
Fishcakes
Day 4 of being my mum's recovery chef. I'm trying to make her no-fibre diet more exciting and healthy than cheese on toast with jelly babies.
These are delicious, fun to make and very impressive if you have guests!
Open in Cookpad AppSteps
- 1
Peel and chop up the potatoes. Boil until soft. Drain and mash well.
- 2
Finely chop chives and flat leaf parsley, grate lemon zest. Add to the mash and mix well.
- 3
Add the fish to a pan and cover with 150ml milk and 150ml water. Bring to a simmer and heat for 5 minutes. Then turn off the heat, cover and leave to cook through for 10 minutes.
- 4
Drain the fish and add it to the mash. Flake up the fish a bit, but try and keep some decent pieces for texture.
- 5
Prepare a bowl with breadcrumbs, another with a beaten egg and a board covered in flour. Cover your hands with flour and shape the mixture into 4 fishcakes, roughly 1 inch thick.
- 6
Brush each fishcake with egg.
- 7
Dip each fishcake in the breadcrumbs until completely covered. Put aside on a plate.
- 8
Heat up some oil until it starts to smoke. Add the fishcakes. Turn after 5 minutes (or sooner if they start to brown too quickly).
- 9
Fry for a minute on the edges to seal the fishcakes all over.
- 10
Serve hot from the pan with a lemon wedge and any veg you want :)
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