Useful Charts

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Fishcakes with Parsley Sauce

  • 2 medium potatoes
  • 2 fillets white fish
  • a knob of unsalted butter
  • 2 tbsp milk
  • 2 tbsp flour
  • 1 beaten egg
  • 2 tbsp breadcrumbs
  • 1 tsp dill
  1. Introduction & method:
  2. Home-made fishcakes are an excellent way to use up leftover mashed potato or fish.
  3. Prepare the Potatoes and Fish:
  4. Peel the potatoes and chop them into evenly-sized chunks. Place in a pan of boiling salted water and simmer for about 20 minutes, until tender. Drain and mash the potatoes with a knob of butter, a splash of milk (try not to add too much liquid) and a pinch of salt. Place in the fridge to cool down completely.
  5. Put the fish fillets in a frying pan with enough milk to cover them. Add the dill and simmer until the fish flakes easily. Remove fish from the milk and allow to cool. Keep the milk for the sauce.
  6. Assemble the Fishcakes:
  7. Fold the fish flakes into the mashed potato. Leave large fish chunks as this is better. Divide the mixture into four balls, Pour the beaten egg onto a small plate and dip each fishcake in, coating it all over coat both side and the edge with flour.. dip and coat with plenty of breadcrumbs then shape into flat discs about 2cm (1 inch) thick.
  8. Cook:
  9. Heat a generous quantity (about 10mm/half an inch deep) of oil in a big frying pan, on medium heat. Gently lower the fishcakes into the pan and cook for about 6-7 minutes each side, until golden. Don't mess about with the fishcakes in the pan - just move them gently from time to time to make sure they don't stick.