Fish Cakes
From mrscreavo 16 years agoIngredients
- 225g/8oz Fresh haddock (or any other type of fish you like) shopping list
- 225g/8oz Smoked haddock shopping list
- 300ml/1/2 pint milk shopping list
- 450g/1lb Cold potatoes (mashed) shopping list
- 4 scallions (thinly sliced) (optional) shopping list
- 1/2 clove of garlic (optional) shopping list
- 25g/1oz fresh parsley (finely chopped) shopping list
- 1 egg (beaten) shopping list
- fresh pepper shopping list
- For Coating shopping list
- Cream flour shopping list
- Porridge Oatflakes shopping list
- 1 egg (beaten) shopping list
- oil for frying shopping list
How to make it
- Place fish in a saucepan with the milk and bring to the boil. Remove from heat and allow to cool.
- Drain off the milk.
- Remove skin or bones from fish and flake it into a bowl.
- Add the mashed potato, scallions, parsley, egg and pepper and mix well.
- With flour on your hands, shape into about 6 fish cakes or as many as you wish.
- Coat with flour, then dip into egg and coat again with flour or some oatflakes.
- Cover and leave to ‘set’ in a ‘fridge for about 1/2 hour.
- Heat oil in a pan and fry fish cakes until golden brown, turning during frying.
- Serve with chunky chips and chilli sauce/ marie rose sauce/ tartare sauce and some lemon slices.
- You could also use tinned fish but i would say it would not have the same fresh taste!!
- They can also be cooked in a pre-heated oven at 200°C, (not sure about F i think its 400f but dont quote me on that!!) for approximately 30 minutes ENJOY :)
People Who Like This Dish 4
- tamfas Toronto
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- mrscreavo Galway, IE
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