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Fish cakes

  • Make 12 small

  • Ingredients

    100g/4oz. white fish (or a can of mackerel, tuna, or salmon)
    250/8oz potatoes (or small packet instant potato)
    15g/ oz. margarine
    Salt and pepper
    1 level tblps parsley
    1 small lemon
    1 sprig of parsley for garnishing

  • For coating
  • flour
    1 beaten egg
    oil , lard, or dripping for frying


    Wash and peel the potatoes, cut them into even-sized pieces, put in a pan and cover with cold water, adding a little salt. Simmer for about 20 minutes until cooked
    wash the fish, place between two plates and place these over the potatoes steam for about 15 minutes until cooked
    wash and chop the parsley. keep a sprig for garnishing
    mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley
    divide the mixture into 6 pieces, shape into fish cakes coat each wth flour, beaten egg, and crumbs
    heat the oil or fat in a frying pan, fry the fish cakes carefully, turning over once drain well on kitchen paper

  • Serve on a shallow dish, garnished with the sprig of parsley and lemon

  • If you are using a can of fish, just open the can, drain the liquid, remove any skin and bone, and mix with the cooked, mashed potato.

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