Fishcakes
My grandmother used to make these cakes whenever we went to see her; she grew fresh parsley in the garden, but it’s easier to just buy it…
Take a similar weight of defrosted white fish and peeled new potatoes. Boil some water in a saucepan on the hob, and put the potatoes in the water. Take a colander and put the fish in it, then use the pan with the potatoes to steam the fish. Once the fish is soft (it doesn’t need to be totally cooked, but it doesn’t matter either way), and the potatoes are boiled, take the fish off and leave it aside, then drain the potatoes.
Cut the fish up roughly, then add it to the saucepan. Mash the potatoes and fish up together, then add a sprinkling of chopped parsley. Dust a chopping board with flour, then take a small handful of the mixture, and press it on the flour into a patty. Keep doing this until you’ve used up the mixture.
Take a fryingpan and heat up a generous amount of oil (olive oil ideally, but this is up to you), until it’s hot but not smoking. Place the patties in the oil until they brown on the bottom, then turn them over with a fish slice, and brown on the other side.
Serve the fishcakes with toast, or salad, or chips, or anything else you can think of that goes with fish and potato. You shouldn’t need sauce with this, as it shouldn’t be that dry.
Tags: Cooking, fish
