Simple Fish Cakes

A great way to tempt picky eaters in the family to eat fish; cold fish cakes also make great lunch-box fillers.
Serves 4

Ingredients

• 500 g white fish fillets
• 2 bay leaves
• 300 ml milk
• Salt and pepper to taste
• 400 g potatoes, peeled and cubed, suitable for mashing
• 30 ml parsley
• Juice and rind of l lemon
• Cake flour for dredging
• 1 large egg
• 100 g fresh breadcrumbs (500 ml)
• 60 – 80 ml sunflower oil

To Serve:

• Lemon wedges, rocket salad, fat potato chips, tomato or tartare sauce

Method

1. Place fish fillets, bay leaves, milk, and seasoning in a shallow glass bowl. Cover with cling film, and microwave on 100% power for 8 –10 minutes, or until the fish flakes easily.
2. Boil potatoes in salted water until soft; drain well, return to the pan; cook for 2 minutes to dry out, then mash potatoes.
3. Remove fish from milk mixture, and flake, removing skin and bones.
4. Add parsley, lemon juice and rind, and fish to potato;  mix gently together; check seasoning. If very stiff, add 25 – 30 ml juice from fish cooking liquid to mixture.
5. Form into 6 round fish cakes, approximately 2.5 cm thick.
6. Into three soup plates, place separately the seasoned flour,  beaten egg, and fresh breadcrumbs.
7. Dip fish cake first into flour and then into the egg, making sure it is totally covered by egg wash; then dip into crumb mixture. Set aside for 15 minutes in the refrigerator, or overnight. The patties may be frozen at this stage.
8. Heat oil in frying pan until moderately hot; shallow-fry fish cakes until golden brown on both sides; about 5 minutes on each side.
9. Drain and serve with lemon wedges, a rocket salad,  fat potato chips and either tomato or tartare sauce.

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