Fish Cakes.

This is not a fish stuck in a cake but a tasty crumbed fish and potato disc. You boil and mash the potatoes first, mix with fish, onion and parsley, then crumb and shallow fry. Make sure you chop the onion very finely, otherwise you will get a nasty surprise when you eat your fish cakes.
Allow your potatoes to dry before mashing them. Wet potatoes make the cakes very sloppy and hard to crumb.
Shallow fry until they are golden brown on either side and serve with Tartare sauce.

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.