Name Fish cakes


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* 225g (8 oz) cooked potatoes
* 25g (1 oz) Stork margarine
* Salt and pepper
* 225g (8 oz) cooked flaked fish
* 1 x 15ml spoon (1 tablespoon) chopped parsley
* 1 x 5ml spoon (1 teaspoon) lemon juice or vinegar
* 1 egg, size 4, beaten
* Browned breadcrumbs
* Spry Crisp'n Dry oil, for frying

1. Have ready a frying pan with 1.25cm (Vi in) depth of oil.
2. Cream the potatoes with the Stork and season well.
3. Mix creamed potatoes, fish, parsley and lemon juice together.
4. Turn out on to a floured board or plate, smooth into flat round. Divide into 8 equal portions and form into flat cakes.
5. Dip each cake in the beaten egg and coat in browned breadcrumbs.
6. Heat oil until moderately hot Add fish cakes and fry over a moderate heat for 3-4 minutes on both sides until golden brown. Drain on kitchen paper and serve with a sauce.

Makes: 8 fish cakes
Preparation time: 25 mins
Cooking time: 6-8 mins
Freezing note: Freeze before frying, in rigid polythene container.

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