Fish Cakes Recipe
Ingredients
| Fish | 1 Pound, steamed | |
| Potatoes | 1/2 Pound, boiled | |
| Cream | 3 Tablespoon | |
| Butter | 2 Tablespoon | |
| Lemon | 1/4 | |
| Parsley | 2 Tablespoon, chopped | |
| Egg | 1 , beaten | |
| Toasted bread crumbs | ||
| Oil | ||
| Lemon | 1 , cut into wedges | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Flake the fish and remove any skin or bones.
Mash the potatoes with the cream and butter until smooth.
Add a squeeze of lemon juice and blend with the fish, parsley and seasoning.
With floured hands, shape the mixture into eight round, flat patties.
Chill for at least 1 hour to make the patties firm.
Dip the patties in the beaten egg, then in the bread crumbs, and either deep fry at 375°F (190°C) for about 6 minutes or pan fry for 10 to 12 minutes.
Drain on paper towels.
Garnish with green sauce and serve.
Mash the potatoes with the cream and butter until smooth.
Add a squeeze of lemon juice and blend with the fish, parsley and seasoning.
With floured hands, shape the mixture into eight round, flat patties.
Chill for at least 1 hour to make the patties firm.
Dip the patties in the beaten egg, then in the bread crumbs, and either deep fry at 375°F (190°C) for about 6 minutes or pan fry for 10 to 12 minutes.
Drain on paper towels.
Garnish with green sauce and serve.
Chef
