Prep 20 mins
Cook 10 mins
This recipe is similar to fishcakes. It is based on one found in a cook book produced in 1946 by that stalwart of traditional cooking, the Scottish Women's Rural Institute. The quantities below are sufficient for 4 people.
- 6 ounces cooked white fish fillets
- 2 ounces peeled shrimp
- 2 ounces mushrooms
- 2 ounces breadcrumbs
- 2 lightly beaten eggs
- 4 ounces fine oatmeal
- 2 teaspoons dried parsley
- salt and pepper
- cooking oil
- flour (a small quantity)
- butter (a small quantity)
- Remove any skin and bones from the fish. Chop up the shrimp finely. Chop and fry the mushrooms in a little butter.
- Using a large bowl, break up and pound the white fish, chopped shrimp, cooked mushrooms, breadcrumbs, parsley and seasoning, binding with half the beaten egg.
- With floured hands, form the mixture into a number of sausage shaped portions.
- Dip into the remaining beaten egg and roll in the oatmeal.
- Fry in hot, shallow oil for about 6/7 minutes, turning regularly until golden brown. Drain on kitchen paper.