Fish Cakes

Preparation info

  • 3–7

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cooked fish
  • 1 oz. batter or margarine
  • ½


Remove skin and bones and chop fish coarsely. Heat the butter in a saucepan, add the fish, potatoes, yolk of 1 egg, salt and pepper. Stir over heat for a few minutes, then turn on to a plate and allow to cool. When cold, shape into round flat cakes, brush over with beaten egg, coat with breadcrumbs and fry in hot fat. The fish may be made into one large cake instead of several small ones, in wh