06 April 2009
250-350g skinless fish fillets. Try haddock, cod ,salmon or smoked haddock.
250g mashed potato
1 egg yolk
30ml chopped parsley
Salt and pepper
1 egg white
Serves: 4x 120g fishcakes. 2-4 people.
Source: Jane Grigson.
Cook the fish, microwave is useful as no extra liquid needed.
Cool and flake.
Mix mashed potato, egg yolk, parsley and seasoning together.
Gently mix in fish flakes, try to avoid breaking up the fish too much.
Form into fish cakes, place on a plate and chill to set.
Once the cakes are well chilled.
Coat with breadcrumbs. Lightly beat the egg white and place in a shallow bowl/plate. Place breadcrumbs in another shallow bowl/plate
Dip the cakes in the egg white, then place in the breadcrumbs and cover lightly.
The cakes can be chilled again at this point.
Preheat oven to 180C.
Heat to hot a shallow oven proof pan on the hob. Add 15-30ml light vegetable oil.
Briefly fry the cakes on both sides to colour the crumbs.
Then bake in the oven 15-20 mins till the cakes puff up and are hot through.
Fish Cakes with purple sprouting broccoli, pea tops and a light butter sauce with red onion.