Serves: 8 for a starter, 4 for a main course
Prep Time: 30mins
Cook Time: 20mins (for the fishcakes themselves, once prepared)
400g fresh cod
400g peeled floury potatos
200g fresh breadcrumbs
3 medium eggs
100g plain flour
20g bunch of flat leaf parsley, chopped
2 bay leaves
Freshly ground nutmeg
Grated zest of one lemon
- In a wide flat bottomed pan, heat the milk, water and bay leaves before adding the cod.
- Allow the cod to cook at a simmer for 4-5 minutes, remove from the heat and allow to sit in the hot liquid for 10 minutes.
- Chop the potatoes into equal sized pieced and cook until ready to mash.
- Mash the potatos, adding the butter, salt, pepper, few spoons of the cooking liquid from the fish, ground nutmeg and the leon zest.
- Flake the fish into the potato, add the chopped parsley and combine gently.
- Separate the mixture into 8 pieces and shape into rounded flat cakes and coat each cake well in flour.
- Lightly beat the eggs to combine the yolk and white and place in a lipped plate / pasta dish. Place the breadcrumbs in another dish.
- Coat each fishcake in egg, then breadcrumbs, then egg again and, finally, breadcrumbs again.
- Place the fishcakes in the fridge to cool for an hour, if possible, as this makes them handle better when cooking.
- Pre-heat the oven to 160 degrees.
- Heat some oil in a frying-pan over a medium heat and cook the fishcakes for 2 - 3 minutes on each side.
- Place the fish-cakes in the oven for 15 minutes to ensure they're heated through
Fantastic when served with a rocket salad and home-made tartare sauce