Difficulty: Fairly Easy
- 500g of hake, salmon or haddock steaks
- 500g of cold mashed potatoes (don’t add milk or butter when mashing, as the mixture will be too sloppy to use otherwise)
- 250ml of milk
- Salt and pepper to taste
- Parsley to taste
- At least 2 free range eggs
- Plain flour
- Golden breadcrumbs (if you can’t buy these, make your own!)
- Place the fish steaks into a large pan and season with salt and black pepper
- Pour over the milk and then cover the pan with aluminium foil
- Gently poach the fish on a low heat for 25 minutes, or until the fish is cooked through (you will know because the fish will be opaque and flake away easily)
- Set the fish aside to cool before flaking the flesh into a bowl. Discard the bones!
- In a large mixing bowl, fold together the fish, mashed potatoes, one beaten egg and the parsley until well combined
- Season to taste with salt and black pepper
- Get three plates and place them in a row on your kitchen work surface. On the first, place some plain flour, on the second a beaten egg and on the third some golden breadcrumbs
- With your hands, take some of the fish cake mixture and form a pattie – you can make them as small or as large as you like!
- Dust the cake in the four, dip into the egg and then cover with golden breadcrumbs
- Repeat this process until you’ve used all of the fishcake mixture
- Heat a few tablespoons of vegetable oil in a frying pan and fry the fishcakes for 2-3 minutes on both sides, or until golden-brown and crisp all over
- The fishcakes are delicious hot or cold – if you fancy them with a bit of a kick next time, why not try putting some small bits of chili peppers in to the mixture instead of parsley?