Fish Cakes

My preferred homemade fast food. There is nothing more fun than spending an hour making a batch of fish cakes. Above is a photo of my most recent batch all dressed up with some noodles and salad. Here is the basic recipe I’ve put together:

Ingredients

Equal quantities of fish and potatoes - I use a self-caught white fish (usually ling), smoked mackerel, salmon and smoked coley (which is often available on special offer at the supermarket).

Fresh parsley (simple herb to grow, I’ve a parsley tree in the back garden!)

Onion

Fresh breadcrumbs (great way to use up your day old bread)

Few eggs

Flour

Butter, salt and pepper (for the spuds)

Method

Boil the spuds and mash up with butter, salt and pepper

Bake the fish slow and low for 25 minutes (feel free to add some butter/bay leaves)

Flake the cooked fish and mix well with the mashed potatoes

Add finely chopped parsley and onion

                             …..Now for the fun (and messy) bit….

Get three bowls. Put flour in the first, beaten egg in the second and bread crumbs in the third

Mould the fish mix into patties

Dip in each of the three bowls

Set on a tray and place in the fridge to harden up

After that, pan fry or wrap in tin foil and freeze for future quick meals.