Prep 10 mins
Cook 10 mins
From "Great British Cooking' by Jane Garmey. Fishcakes are a wonderful treat, if made correctly. These are a combination of fish, mashed potato, and a few other things to make them interesting (think using the leftovers after making fish for dinner). Try them with a poached egg on top for breakfast, or with a sauce for a snack or appetizer. Time does not include chilling.
- 453.59 g firm white fish, cooked (cod, halibut, flounder- anything mild)
- 473.18 ml mashed potatoes, cooked
- 1 egg, raw
- 1 egg, hard boiled and finely chopped
- 1.23 ml lemon juice
- 1.23 ml tarragon vinegar or 1.23 ml white wine vinegar
- 14.79 ml parsley, chopped
- salt and pepper
- 118.29 ml flour
- 59.16 ml breadcrumbs
- oil (for frying)
- Flake the fish, and make sure all bones are removed. Place it in a mixing bowl, and add the mashed potatoes and raw egg. Mix well, then add the hard boiled egg, lemon juice, vinegar and parsley. Season well with salt and pepper.
- Form the mixture into little round cakes. It will be sticky, so dip your fingers into the flour to help keep it from sticking. Coat each cake with breadcrumbs, then place o a plate while you form the remaining cakes. Cover and chill for at least 2 hours.
- Heat a little oil in a frying pan over medium heat. Add the fishcakes, a few at a time, and fry until golden and crisp.
- Serve immediately.