Fish Cakes

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Method

Do you know, the self-same supermarket that sold frozen bubble and squeak also sold fishcakes – and they weren’t even made from real potato? Next time you buy some fish, buy a little extra so that you end up with some left-over poached white fish, because if you don’t I can’t complete this little potato trilogy.

Flake the cold fish and mix it with an equal quantity of mashed potato. Season well with salt and pepper, put in at least 1 tablespoon of finely chopped parsley per fishcake and form them in the same shape as the rissoles. Fry on both sides in butter, oil or dripping until crunchy and golden.

Anglers, poachers, millionaires and restaurateurs may substitute salmon or bass for the more usual cod, whiting, ling or pollock used in the preparation of fishcakes.