Kipper Cakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz. cooked kippers
  • 8 oz. mashed potato
  • 1 oz butter, softened
  • 2 eggs
  • 1 teaspoon chopped parsley
  • Salt and pepper
  • 2 tablespoons browned breadcrumbs
  • Fat for frying


    Remove bones from the kippers and flake the flesh. Mix with the mashed potato, softened butter and one of the eggs. Add the parsley and salt and pepper to taste and mix thoroughly. Divide the mixture into six pieces and form into cakes about one inch thick and two and a half inches across. Beat the other egg and dip the kipper cakes into it. Coat them in the breadcrumbs and fry in hot fat until golden-brown on both sides. Serve hot.