Fish Cakes

Ingredients

Fish 2 cups cooked (about 500 g)

Mashed potatoes (see recipe)

Parsley chopped 1 tbsp

Lemon juice of 1 lemon

Salt, pepper

Milk 1 cup

Eggs 2

Method

Mix together fish, potatoes, parsley, lemon juice, salt and pepper.  Divide the mixture into 8 portions and shape them into cakes.  Mix the eggs and milk, coat the fish in flour, dip in egg and milk mixture, and coat well with the breadcrumbs.  Heat the oil in a frypan and add the fish cakes.  Using tongs, turn them once, making sure they are brown and crispy on both sides.  Drain on absorbent paper before serving hot.

Serve with lemon, fried parsley and mayonnaise (see recipe).

More Ingredients

Flour 1 cup

Breadcrumbs 1 cup

Oil ½ cup