Preparation info

  • For

    8–12

    fish cakes
    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Traditional in England since Victorian times, but I have found no earlier recipes. They are often made simply by mixing cooked flaked fish into mashed potato, forming the mixture into cakes, dipping them in egg and breadcrumbs and frying them. The results are extremely dry and stodgy. The fish must be mixed into a fairly stiff white sauce, well flavoured and seasoned before the potato is added.