Saffron Sea Cakes

Name: Saffron Sea Cakes
Yield: Serves 6–8
Ingredients: salt and black pepper; lemon slices, to garnish; groundnut oil for frying; salt and black pepper; 1 handful of parsley, chopped finely, plus whole sprigs, to garnish; approx. 5 tablespoons (5 x 15 ml spoon) breadcrumbs; 8 oz (225 g) cod fillets, skinned and cut into fairly small pieces; 7–8 oz (200–225 g) crab meat, fresh or canned; 1 packet of powdered saffron; ½ pint (300 ml) milk; 2 oz (50 g) plain flour, sifted, plus extra for flouring; 2 cloves of garlic, chopped finely; 3 oz (75 g) butter

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

Once in a while it is lovely to have a crisp-fried hot first course and these little crab and fish cakes are irresistible. If you use groundnut oil for the frying it won’t smell, and you can make the cakes in advance of your meal and keep them hot in a low oven. It is important to start preparing this dish well beforehand, to allow the fish mixture to get properly cold.

Ingredients

Fish course
Pescatarian

Ingredients

Method