Fish cakes

This dish is surprisingly good. They aren't really cakes but patties.
Some children don't like fish so create these crumbed potato and tinned fish patties for them to try.
I bet they will wolf these down.

Serve with a little Tartare sauce.

Try not to burn the cakes in the frypan. Just cook to golden brown on both sides. They absorb quite a bit of oil so remember to sit the patties on a sheet of kitchen paper to get rid of the excess oil.

You can change the type of fish you put in them and the subsequent seasoning. Although the fish must be cooked or tinned. Smoked fish is particularly nice.

Fish cakes

Equipment

·      Pot and lid

·      Chopping board

·      Sharp knife

·      Peeler

·      Potato masher

·      Mixing bowls

·      Measuring spoons/cups

·      Small frying pan and fish slice

·      Bowls for crumbing

Ingredient

·      Potato, 2 peeled, boiled and mashed

·      Tinned fish, 1/4 cup

·      Onion, ¼ , finely diced

·      Mixed herbs, ¼ tsp

·      Salt, ½ tsp

·      Parsley, a sprig, finely diced

·      Egg, 1, beaten with a little water

·      Breadcrumbs, 1/3 cup

·      Oil for frying

·      Flour, ¼ cup, for moulding fish cakes.

Method

1.    Wash, peel and wash the potato’s before cutting them up and boiling them. 

2.    Drain the potatoes when they are soft. Mash when they have dried out a bit.

3.    Mix the fish, onion, parsley, herbs and salt in a bowl. Add the mashed potato and mix well.

4.    Set up the 3 crumbing bowls (flour, beaten egg and breadcrumbs)

5.    Divide the mix into 6-8 even portions. Shape into rounds.

6.    Carefully dip each fish cake into the flour, then the beaten egg and finally coat with breadcrumbs. Place on a plate.

7.    Heat oil in a frying pan and fry the fish cakes until golden brown on both sides.

8.    Drain on a paper towel.

9.    Serve with Tartare sauce.