A great way to tempt picky eaters in the family to eat fish; cold fish cakes also make great lunch-box fillers.
- 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
- Lemon wedges, rocket salad, fat potato chips, tomato or tartare sauce
- 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.
- Boil potatoes in salted water until soft; drain well, return to the pan; cook for 2 minutes to dry out, then mash potatoes.
- Remove fish from milk mixture, and flake, removing skin and bones.
- 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.
- Form into 6 round fish cakes, approximately 2.5 cm thick.
- Into three soup plates, place separately the seasoned flour, beaten egg, and fresh breadcrumbs.
- 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.
- Heat oil in frying pan until moderately hot; shallow-fry fish cakes until golden brown on both sides; about 5 minutes on each side.
- Drain and serve with lemon wedges, a rocket salad, fat potato chips and either tomato or tartare sauce.