Fish cakes

Wendy Barrie: Food writer

This recipe will work with a variety of different fish, including haddock, salmon, coley or witch.

Ingredients: serves 2

150 g cooked fish fillets (e.g. haddock, salmon, coley or witch or bits of left over fish to approx that weight)
2 tbsp herbs (chopped - e.g. parsley, dill, chives or half the quantity if dried)
pepper (freshly milled)
4 medium potatoes (peeled and cut into chunks - better still cold cooked leftover potatoes)
1 egg (beaten)
75 g breadcrumbs (ideally wholemeal but any will do)
rapeseed oil (or light vegetable oil for brushing tray)

Method:

Pre-heat oven to 200°C / 400°F / Gas Mark 6.
Brush tray lightly with oil to prevent sticking.
If using raw potatoes, cook by boiling in lightly salted water for approx 15 mins, depending on the size of the pieces, until soft. Drain and mash potatoes and set aside until cool enough to handle.
In a bowl, using a fork, blend the cooked fish with the cooled potatoes, seasoning and herbs.
Place the egg in a soup bowl and the crumbs on a large plate.
Divide fish mix into 4 and shape into 4 fish cakes, patting them into flat circles. This is best done when ingredients have cooled.
Coat the fish cakes, first in egg then in crumbs, then place on baking tray. Alternatively you can fry in a little rapeseed oil.
Oven bake for 15 mins, until the cakes are golden. Turn once during cooking.
Serve on heated plates with seasonal greens or salad.

To serve:

Serve on heated plates with seasonal greens or salad.

Recipe tips:

Fish has a short shelf life and must be chilled during storage. If it is not being eaten within 2 days it must be frozen but do not refreeze raw fish, it must be cooked first.