Fish Cakes

Updated at: Thu, 17 Aug 2023 02:43:39 GMT

Step 1

Weight and measure out ingredients.

Step 2

Peel potatoes and cut into even-sized pieces.

Step 3

Place into large pan and cover with cold water.

Step 4

Bring to boil and simmer for approx. 20 mins until potatoes are soft.

Step 5

Put fish onto metal plate, remove any skin and bones and chop fish roughly.

Step 6

Wash parley, remove stalks and chop leaves finely, using a sharp knife on a chopping board.

Step 7

When potatoes are soft, drain in colander over sink.

Step 8

Put potatoes into a mixing bowl and mash with masher until smooth.

Step 9

Add butter, salt, pepper, fish and parsley and mix with tablespoon.

Step 10

Sprinkle flour onto the work surface using a flour dredger

Step 11

Put potato mixture onto floured surface and form a sausage shape with your hands. You may have to put some flour on your hands to stop it sticking.

Step 12

Cut sausage shape into 8 even-sized pieces and shape evenly into round shapes. You could use a pastry cutter to help you ensure consistency 9quality control).

Step 13

Crack egg onto metal plate and beat with fork.

Step 14

Put breadcrumbs onto a piece of greaseproof paper.

Step 15

Dip each fishcake into egg mixture, brushing well with a pastry brush.

Step 16

Remove from egg mixture with a palette knife and place into breadcrumbs. Coat both sides evenly.

Step 17

The fishcakes can then be fried or oven-baked. If oven-baked, put onto greased baking tray and bake in oven for 15-20 mins at 200˚C/Gas 6. If fried, heat oil in frying pan and cook fishcakes on both sides for approx. 2 mins per side until golden brown.

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