Fish Cakes

Name: Fish Cakes
Yield: Makes 8
Ingredients: 1 egg, lightly beaten, extra; 3 floury potatoes, quartered; 30 g (1 oz) butter; 1 red capsicum (pepper), finely chopped; 1 garlic clove, crushed; 415 g (15 oz) tin tuna or salmon, drained; 1 egg, lightly beaten; 1 onion, finely chopped; oil, for shallow-frying; 100 g (3½ oz/1 cup) dry breadcrumbs; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 3 tablespoons chopped parsley; 2 tablespoons lemon juice; 2 tablespoons milk

Preparation info

Makes
8

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

3 floury potatoes, quartered
30 g (1 oz) butter

Fish course
Starter
Side dish
Pescatarian

Method

Steam or boil the potatoes for 8–10 minutes, or until tender when pierced with the point of a knife. Drain and return to the pan. Stir over medium heat, then mash. Set aside to cool.
Melt the butter in a frying pan, add the onion and garlic and stir over medium heat for 5 minutes, or until soft. Add the capsicum and cook, stirring, for 5 minute