For these fish cakes I recommend using instant mashed potato, for the very simple reason that it allows you to make full use of the smoked fish flavour by making the mash with the milk used to cook the fish. Preparing everything the day before and keeping it in the refrigerator until needed will make the fish cakes easier to form and keep their shape when frying.
- 2 cups instant mash flakes
- 2 cups milk
- 1 egg
- 2 fillets of smoked cod
- 1/4 tsp curry powder
- 1/2 tsp lemon zest
- a grind of black pepper
- 2 bay leaves
- a pinch of mace
- a nob of butter
- 1 onion, finely chopped
- fresh parsley, chopped
- 1 cup breadcrumbs or polenta
- oil for frying
- Put the milk, fish, bay, mace, zest, pepper, and curry powder into a pot and bring to the boil. Remove from the heat,
- Stand for ten to twenty minutes then remove the fish, break it up and extract any bones
- leave fish to cool
- Bring the milk back to the boil, remove the bay leaves and mix the hot milk with the instant mash potato and butter and mix well.
- Leave to cool or refrigerate overnight
- Mix the potato, onion, fish, parsley and egg and form into cakes
- roll in breadcrumbs or polenta to coat and fry in oil until golden both sides
Nice served with a spoon of caper cream mayonnaise:
- 1/4 cup “Best” brand mayonnaise
- 1 Tbsp sour cream
- 1 tsp capers, drained and chopped
- 1/2 tsp Dijon mustard
- 1/4 tsp lemon juice
- a pinch of salt
Mix the ingredients and chill in the refrigerator until needed.
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