Fish Cakes

Name: Fish Cakes
Yield: For 8-10
Ingredients: ¾ pint milk infused with 1 carrot, 1 onion and some parsley for 30 minutes; ¾ pint milk infused with 1 carrot, 1 onion and some parsley for 30 minutes; salt and freshly ground pepper; salt and freshly ground pepper; dried breadcrumbs; 1 beaten egg; lard, oil or dripping; lard, oil or dripping; 1½ lbs cod, hake or fresh haddock; 1½ lbs cod, hake or fresh haddock; 4-5 large potatoes, baked and mashed dry; 1-2 hard-boiled eggs; 1½ oz butter, 1½ oz flour; 1½ oz butter, 1½ oz flour; ¾ pint milk infused with 1 carrot, 1 onion and some parsley for 30 minutes; ¾ pint milk infused with 1 carrot, 1 onion and some parsley for 30 minutes; 1½ lbs cod, hake or fresh haddock

Preparation info

For
8-10

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1½ lbs cod, hake or fresh haddock
4-5 large potatoes, baked and mashed dry
1-2

Fish course
Pescatarian

Method

Bake the potatoes, or boil them in their skins.

When cooked, skin and mash them. Cook the fish in a covered greased dish in a medium oven, Reg 4/350°, until the bones and skin come away easily. Remove the skin and bones, flake the fish. Make a stiffish sauce with the butter, flour and flavoured milk, plus any liquid given out by the fish while it cooked. Mix the potato, fish, chopped ha