Fishcakes

Name: Fishcakes
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 225 g (½ lb) cooked haddock, coley, hake, cod, etc.; 225 g (½ lb) cooked haddock, coley, hake, cod, etc.; 225 g (½ lb) cooked haddock, coley, hake, cod, etc.; 225 g (½ lb) cooked haddock, coley, hake, cod, etc.; 225 g (½ lb) potatoes boiled and mashed; 1 small egg; 1 hard-boiled egg; salt, pepper, a few drops of lemon juice or vinegar; salt, pepper, a few drops of lemon juice or vinegar; salt, pepper, a few drops of lemon juice or vinegar; salt, pepper, a few drops of lemon juice or vinegar; 1 tablespoon finely chopped parsley; flour; 4 tablespoons dry breadcrumbs

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Fishcakes can be such dry disappointing objects that they have rather fallen out of favour. However, home-made fishcakes crisp and golden on the outside and soft and creamy within are well worth the small amount of trouble they take.

Ingredients

225 g (½ lb) cooked haddock, coley, hake, cod, etc.
225

Europe
United Kingdom
Brunch
Breakfast
Fish course
Pescatarian

Method

First flake the cooked fish. To obtain the right amount of dryish mashed potato, peel the potatoes before weighing. You will need about two fairly large ones. Boil them in salted water and mash as dry as possible.

Combine raw egg, mashed potato and flaked fish, and stir in the chopped hard-boiled egg, salt, pepper, lemon juice or vinegar and parsley.

The mixture will be fairly s