450g/1 lb cooled mixed white and smoked fish
such as haddock or cod, flaked
25g/1 oz butter, cubed
45ml/3 tbsp chopped fresh parsley
1 egg, separated
1 egg, beaten
fine breadcrumbs made white stale bread (about
50g/2 oz)
pinch of pepper
vegetable oil, for shallow frying
Serves 4
Method:
Place the potatoes in a bowl and beat in the fish,
butter, parsley and egg yolk. Season to taste with
pepper.
Divide the fish mixture into eight equal portions,
then, with floured hands, from each into a flat
cake.
Beat the remaining egg white with the whole egg. Dip
each fish cake in the beaten egg, then in
breadcrumbs.
Heat the oil in a frying pan and fry the fish cakes
for about 3-5 minutes on each side, until crisp and
golden. Drain on kitchen paper and serve hot with a
crisp salad.
Notes: Make smaller fish
cakes to serve as a starter with a salad garnish. For an
extra special version, make them with cooked fresh
salmon or drained, canned red or pink salmon.