Victorian Era Fish Cakes

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poach the fish fillets with the carrot, onion, celery, bay leaf, leeks and the parsley sprigs in enough water to cover the fish, by bringing to a boil and then reducing to low and simmering for approximately 15 minutes.
  • Remove the fish and mash with a fork; then mix in the mashed potato, ONE of the beaten eggs and the remaining ingredients EXCEPT for the breadcrumbs, the oil and the remaining beaten egg.
  • With floured hands, form mixture into 4 cakes; dip each cake into the remaining beaten egg and then coat with the breadcrumbs.
  • Heat about an inch of olive oil in a non-stick skillet and just before the oil starts to smoke, carefully add the fish cakes over medium heat until golden on both sides.
  • It has been said that Victorian cooks served the fish cakes over a sorrel or spinach based sauce.
  • Cooktime includes both the poaching time for the fish and frytime for the formed fish cakes.
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