Fishcakes

Name: Fishcakes
Ingredients: 400g potatoes, peeled and quartered; water to cover; pinch of salt; 25g butter; 675g boneless fish fillets (Whiting was good, and cheap); Milk to half cover the fish; Most of above mashed potato (limit to about one third the weight of the fish flakes); 1 beaten egg; Above fish flakes; 2 heaped tbsp curley parsley, finely chopped; Salt and ground white pepper; 3 tbsp plain flour; 2 beaten eggs; Fresh breadcrumbs; Sun flower oil, to about 5 mm depth

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Light and flaky fishcakes made from tender poached fish and creamy potato mash, coated in breadcrumbs and fried to perfection. Perfect as a snack or main dish.

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Ingredients

400g potatoes, peeled and quartered
water to cover
pinch of salt
25g butter
675g boneless fish fillets (Whiting was good, and cheap)
Milk to half cover the fish
Most of above mashed potato (limit to about one third the weight of the fish flakes)
1 beaten egg
Above fish flakes
2 heaped tbsp curley parsley, finely chopped
Salt and ground white pepper
3 tbsp plain flour
2 beaten eggs
Fresh breadcrumbs
Sun flower oil, to about 5 mm depth