These are complete on their own with
Put a pan of water on to boil and add the carrot, celery, lemon, peppercorns, half the parsley stalks and
Meanwhile, simmer the potatoes and the rest of the parsley stalks in salted water for 15 minutes or so until the potatoes are soft. Drain and mash.
Heat a dash of the olive oil in a non-stick frying pan and sauté the spring onions until soft and slightly golden. Mash the fish with a potato masher and then add the potatoes. Squish the mixture through your fingers, like playing with sand on a beach, and pick out any bones or skin that you might have previously missed.
Whip the eggs and remaining olive oil in a small bowl and then add to the fish mixture with the paprika, chopped parsley and spring onion. Mix through well, still with your hands. Add salt or pepper, if needed. Form the mixture into balls about the size of an egg, then flatten slightly into patties. Put the breadcrumbs on a plate and pat the fish cakes into them, coating them all over. Put the fish cakes on tray, cover with plastic wrap and chill for an hour.
Serve warm with lemon wedges and
© 2010 All rights reserved. Published by Murdoch Books.