Parsley and Lemon Fish Cakes
Nb persons: 4
| 350 g/ 12oz | fresh cod or haddock |
| 150 ml/ 5floz | whole milk |
| 500 g/ 1lb2oz | potatoes, peeled and halved |
| 25 g/ 1oz | butter |
| 50 g/ 13/4oz | plain flour |
| 60 ml/ 4Tbsp | fresh parsley, finely chopped |
| 1 | lemon, grated rind only |
| 1 | egg, beaten |
| 150 g/ 5oz | breadcrumbs |
| 30 ml/ 2Tbsp | olive oil |
Somerfield
Serves 4
Preparation Time 10 to 30 mins
Cooking Time 30 mins to 1 hr
Cover the fish with milk and cook gently for 7 minutes or until it is
opaque and flaked. Reserve milk. Cool the fish then flake, removing any
bones and skin. Boil potatoes in salted water until soft. Drain, mash and
cool. Melt the butter in a saucepan, add half the flour and cook for
about 6 minutes. Gradually add the reserved milk and cook until you have
a thick sauce. Leave to cool. Mix together the fish, mashed potato and
white sauce then add the parsley and lemon rind. Season and divide the
mixture into four portions and shape into round cakes. Roll each one in
the remaining flour, dip into the beaten egg, then roll in the
breadcrumbs. Chill in the fridge for 20 minutes and cook just before
serving. Heat oil and fry cakes until golden, about 3-4 minutes each side.
Serve with a fresh salad and lemon wedges.
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