Simple Fish Cakes

What you need

• 500 g white fish fillets
• 2 bay leaves
• 300 ml milk
• salt and pepper to taste
• 400 g potatoes
• 30 g parsley
• 1 lemon juice and rind

Method

1. 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. 2

   Boil potatoes in salted water until soft; drain well, return to the pan, and cook for 2 minutes to dry out, then mash potatoes.

3. 3

   Remove fish from milk mixture, and flake, removing skin and bones.

4. 4

   Add parsley, lemon juice and rind, and fish to potato; mix gently together.

5. 5

   Form into 6 round fish cakes, approximately 2.5 cm thick.

What you need

• 1 large egg
• 100 g fresh breadcrumbs
• 60-80 ml sunflower oil

Method

1. 1

   Into the soup plates, place separately the seasoned flour, beaten egg, and fresh breadcrumbs.

2. 2

   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.

3. 3

   Chill the patties for 15 minutes in the refrigerator, or overnight.

4. 4

   Heat oil in frying pan until moderately hot; shallow-fry fish cakes until golden brown on both sides; about 5 minutes on each side.