Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 1 : 30 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 1 small onion finely chopped
- 500 grams fish fillets skinned
- 350 mililiters white wine or fish stock
- 500 grams mashed potatoes
- 1 -2tbsp parsley tarragon or dill or a mix, chopped
- 1 qty flour for dusting
- 1 large egg beaten
- 1 qty fresh or dried breadcrumb to coat
- 1 qty oil for frying
Preparation
Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through. Remove and cool. Strain out the onion and mix into the mashed potato with the herbs.
Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
