- 700g floury potatoes, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 800g boneless white fish, skin on
- 1 tbsp wholegrain mustard
- 5 tbsp mayonnaise or tartare sauce
- 6 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the coating
- 100g plain flour, well seasoned, plus extra for your hands
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 175g fresh breadcrumbs
- 2 tbsp sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.
Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.
Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.
Tips on freezingThe fish cakes will freeze beautifully for up to 2 months. To cook your fish cakes from frozen, place them on a lightly oiled tray, then drizzle with a little more oil. Cook on the middle shelf under a medium grill for 12-15 mins until golden, flip over, then cook the other side for 5 mins. It’s just as easy to make two large fish cakes for everyone to share. Simply cut them into wedges before storing as above and freezing.