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Fish Cakes

3/4 lb Cod; skinned
1/2 lb Smoked haddock; skinned
1 lb Mashed potato
2 ts Chopped parsley
8 Finely chopped spring onions
1 md Beaten egg
Grated nutmeg
Salt & pepper; (ground black)
Sunflower oil & butter to shallow fry
Seasoned flour on a plate
Lemon wedges to decorate

The cod and haddock need to be cooked off in 1 1/2 pints semi-skilled milk for approximately 30 minutes. It then needs to be carefully boned and put on one side to cool for at least 45 minutes.

Potatoes cooked & mashed with salt, pepper & butter. Cook for 30 minutes - 1 hour.

All other ingredients prepared and in bowls. One large bowl to combine all ingredients.

Frying pan to shallow fry fishcakes. Dust with seasoned flour. Cook for 2 minutes.

Fishcakes will be in shapes then use 2 mange tout for tail and carrot squares for eye.

Serve with either a ready done stir-fry or a low-fat oven chip.

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