Mom’s fishcakes, chutney, parsley mayonnaise

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Preparation info

  • Serves

    8

    First Course Portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

My mom always made the most incredible fishcakes loaded with fresh parsley. There were always fish tails and offcuts in the house. Loved these bloody things with tons of ‘Mrs Ball’s’ – a South African favourite.

Ingredients

Fishcakes

  • 800 g Up-To-Date potatoes450 g cooked weight
  • 1 kg

Method

Line the base of a tray with coarse salt. Prick the potatoes and place on the tray. Bake in the oven at 180°C for 40–60 minutes or until soft – depending on size. Once cooked, peel the potatoes, weigh 4