Fish cakes

fishcakes

Highlight of the day: Bert got into bed with me in the middle of the night because he woke up too hot, wrapped a chubby, little arm around my neck and pressed a damp face against me to sleep, even though it must have made him even hotter.

Lowlight of the day: at toddler music group, he grabbed my index finger, used it as a tool to pick his nose, and then licked the bogie off it.

We had fish cakes for dinner.

Makes 8 – we ate 5 between 3 of us and froze 3

1 packet of fish pie mix or about 450g of fish – or any combination of salmon, white fish and smoked fish, in bite sized pieces

Milk, to cover fish

About 350g potatoes, steamed or boiled till tender then mashed

1 egg

1 spring onion, chopped

1 teaspoon French mustard

75g Cheddar cheese, grated

Salt and pepper

To coat:

1 egg, beaten

Flour for dusting

4 tablespoons breadcrumbs

Cover the fish with milk and cook for about 8 – 10 minutes on a medium hob till cooked through. Combine gently with the other ingredients, being careful not to break the fish up too much.

When cool, make handfuls of the mixture into patties and chill for an hour before coating.

Coat each patty with flour, then egg, then breadcrumbs, fry on each side in a little olive oil for 2-3 minutes (till golden), then transfer to an oven and cook at 180 degrees (or near the bottom of the Aga roasting oven) for 10 minutes, till warmed through. If you chill them before coating and don’t move them about while they’re frying, letting them form a firm crust, they hold together well.

 

 

 

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