Ev­ery­day fish­cakes

Friday - - Good Food -

Prep time 10 mins Cook­ing time 1 hour, in­clud­ing chill­ing time Makes 4 500g mix of had­dock and any white fish fil­lets 3 bay leaves 150ml milk 150ml wa­ter 350g pota­toes, peeled and chopped 1 tbsp tartare sauce 1 tsp grated lemon zest 1 tbsp chopped flat-leaf pars­ley 1 egg 100g gluten-free corn­flakes, crushed Flour, for dust­ing 4 tbsp sun­flower oil Dahl, lemon wedges and salad, to serve

1 Place the fish fil­lets in a pan with the bay leaves and pour over the milk and wa­ter. Cover and bring to the boil. Lower the heat and sim­mer for 4 mins. Re­move from the heat and leave cov­ered for 10 mins to fin­ish cook­ing.

2 Mean­while, cook the pota­toes in a pan of boil­ing wa­ter un­til ten­der.

3 Us­ing a slot­ted spoon, take the fish out of the milk and trans­fer it to a plate to cool.

4 Drain the pota­toes then re­turn them to the pan over a very low heat to dry out, then mash with a fork.

5 Re­move the mash from the heat and stir in the tartare sauce, lemon zest and pars­ley. Sea­son to taste with salt and freshly ground black pep­per.

6 Flake the fish with a fork and add to the potato. Mix to­gether very gen­tly us­ing a wooden spoon.

7 Beat the egg then pour it into a shal­low bowl. Scat­ter the crushed corn­flakes on a plate.

8 Dust your hands and a board with flour and then make 4 pat­ties with the mix­ture, plac­ing them on the dusted board.

9 Dip the fish­cakes in the egg first, then in the crushed corn­flakes. Place them on a clean plate and cover with cling­film. Re­frig­er­ate for 30 min­utes.

10 Heat the oil in a large, heavy fry­ing pan and then fry the fish­cakes for 3-4 mins per side un­til golden.

11 Place on kitchen pa­per to re­move ex­cess oil. Serve with dahl, lemon wedges and salad.

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