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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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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 (