Fishcakes

Name: Fishcakes
Yield: Makes 16 Small or 8 Large Fishcakes
Ingredients: 300 g/10½ oz cod, skinned and pin-boned; 300 ml/½ pint full-fat milk; 300 g/10½ oz salmon, skinned and pin-boned; plain flour, for dusting; freshly ground black pepper; 2 tablespoons finely chopped flat-leaf parsley; 2 teaspoons tomato ketchup; 1 teaspoon English mustard; 15 g/½ oz unsalted butter; 600 g/1 lb 5 oz floury potatoes, peeled and cubed; 3 rashers unsmoked back bacon, soaked in cold water for an hour to remove salt and drained if making this for infants; 2–4 tablespoons olive oil

Preparation info

Makes
16
Small Fishcakes

Difficulty
Easy

Appears in

Let's Eat

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.

Ingredients

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

Starter
Main course

Method

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