Fish cakes
It might take a little extra effort to make a thick b�chamel as well as mashed potato, but once you've made these tasty fish cakes, I know you'll agree it is worth the effort
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Béchamel sauce
- 40 grams butter
- 2 tablespoons plain flour
- 250 millilitres milk
- 1 bay leaf
- 1/2 teaspoon salt
- grind of black pepper
- 1 cup thick béchamel sauce (see below)
- 2 cups smoked fish fillets, flaked, bones removed
- 1 cup mashed potato
- 1/4 cup parsley, chopped, plus extra to garnish
- 1/2 teaspoon dried dill or 1 tbsp fresh
- 1/2 cup flour seasoned with salt, pepper and lemon zest
- 1 egg, beaten
- 1 cup panko breadcrumbs
- cooking oil for shallow-frying
- To serve
- lemon zest, salt, lemon wedges and mayonnaise
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