Cod or Haddock Fish Cakes

Name: Cod or Haddock Fish Cakes
Yield: Makes 8 Cakes
Cuisine: United Kingdom
Ingredients: 450 g/ 1 lb boneless cod or haddock; 600 ml/ 1 pt milk; 550 g/ 1¼ lb potatoes, peeled; 30 g/ 1 oz unsalted butter; salt and pepper; 30 g/ 1 oz flour; 2–3 eggs, beaten; 2 tbsp chopped flat-leaved parsley; freshly grated nutmeg; sunflower oil, for frying; 85 g/ 3 oz fine breadcrumbs

Preparation info

Makes
8
Cakes

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Binding the flaked fish, mashed potato and parsley with some very thick white sauce produces deliciously moist fish cakes. Because they are so creamy inside they need no further embellishment, but are particularly nice when served with a rocket salad dressed with lemon juice and olive oil.

Ingredients

550 g/ 1¼ lb potatoes, peeled
600 ml/ 1

Europe
United Kingdom
Fish course
Pescatarian

Method

Boil the potatoes in lightly salted water until tender. Drain, mash dry and reserve.

While the potatoes are cooking, put the milk in a pan. Skin the cod and put it, with the skin, in the milk and bring to the boil. Turn off the heat and leave to stand for 5 minutes. Take the fish out of the milk and leave to cool, reserving the cooking liquid.

Flake the fish, leaving about three