‘Remove the fish from the milk and break into large flakes. Take care not to crush the pieces of cod’
‹ Place the crumbed balls on a tray. Warm a shallow layer of oil in a nonstick frying pan, add the cakes without crowding the pan and let them colour evenly, moving them around the pan as necessary. Remove, drain briefly on kitchen paper and serve with the parsley sauce.
Pea and prawn cakes, chilli dip
Serves 3 (makes 6)