Canal Boat - - Back Cabin: -


Car­rot­sFresh herb­sand potato to make up about 800g

Spring onions

Flour or po­lenta

Two tins of tuna and one of mack­erel. Both in brine.

Gar­nish with salt and pep­per

1 lemon

Ta­ble­spoon of beaten egg for bind­ing


Start by pre­par­ing all the veg­eta­bles, peel and dice into small cubes for speed of cook­ing and cover with cold, slightly salted wa­ter. Sim­mer for about 15 min­utes un­til soft. Drain well to re­move all the wa­ter and leave to stand on a pan rack with the lid off to evap­o­rate the mois­ture.

When the veg­eta­bles have cooled, mash well keep­ing the mix­ture dry. Re­move the lids on the canned fish and drain well. Tip the fish into the bowl of mashed veg­etable and com­bine well. Pre­pare, wash and dice the spring onion and fry it for a few min­utes in olive oil.

When the spring onion has cooled add this to the mash mix also. Season with a few grinds of salt and pep­per and add a a ta­ble­spoon of ei­ther fresh pars­ley or basil, finely chopped. Mix ev­ery­thing to­gether with a small quan­tity of beaten egg to form a large slightly sticky ball.

Flat­ten the ball and di­vide equally into eight pieces and shape the ball into a pat­tie. Sprin­kle a plate with ei­ther corn­meal, po­lenta or flour and coat each pat­tie well on all sur­faces.

Heat a few cen­time­tres of good oil in a fry­ing pan un­til it is hot and very care­fully lower the fish cakes into the oil us­ing a fish slice. Do not try to turn or move the pat­tie in the pan un­til it has been fry­ing for at least five min­utes but at the same time be cau­tious about it burn­ing. Us­ing a fish slice and a ta­ble fork, care­fully turn and cook the re­main­ing side un­til golden and crispy.

Al­ways be cau­tious and care­ful when cook­ing with hot fat. Don’t over­crowd the fry­ing pan; only cook four fish cakes at a time and when they are cooked re­move from the pan and place on kitchen pa­per in a warm area. Top up the cook­ing oil for the sec­ond batch. Open the can of mushy peas and empty into a pan. Add a lit­tle wa­ter and stir­ring all the time, slowly bring to a sim­mer or heat them through in a mi­crowave cooker. Slice the lemon into wedges and serve the hot mushy peas. Al­ter­na­tively, pickle, brown or red sauce, a fresh tomato salad are all equally de­li­cious.

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