Fish Cakes


I adore fish cakes as long as they are made with plenty offish, never less than the amount of potato, and seasoned well. Use any filleted white fish, mackerel, smoked haddock or cod. A mixture of smoked and unsmoked fish is excellent.

To serve 6, mash together 500 g (1 lb) boiled potatoes, adding 25 g (1 oz) butter and set aside. Simmer 500 g (1 lb) skinned fillets in 150 ml (¼ pt) milk in a covered saucepan for about 5 minutes until the fish flakes easily. Strain the milk into the potatoes and mix together. Flake in the fish with 2 tablespoons chopped fresh chives, 1 beaten egg and salt and pepper. Mix well and chill.

  1. Using floured hands form the mixture into balls about the size of a small orange. Flatten slightly, then brush with a little beaten egg and coat with 50 g (2 oz) fresh breadcrumbs.

  2. Chill for at least 30 minutes. Shallow fry in vegetable oil, turning once until golden brown on each side. Drain on kitchen paper and serve with fresh tomato sauce.