Preparation info
  • Makes


    Small Fishcakes
    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Lots of fishy goodness packed in here, with the bacon adding a touch of depth and smoke. The children both gobble up every last morsel. A rare sight indeed.


  • 300 g/10½ oz cod, skinned and pin-boned
  • 300 g/10½


Put the fish in a pan, add the milk and poach for 4 minutes. Drain and flake the fish, reserving the milk. Set aside.

Fry the bacon until crisp; chop into small pieces and set aside.

Put the potatoes in a pan of cold water, bring to the boil, then simmer until soft, about 15 minutes. Drain, return to the pan and leave to steam dry for 10 minutes. Mix in the butter and a good spl