3/4 lb Cod; skinned
1/2 lb Smoked haddock; skinned
1 lb Mashed potato
2 ts Chopped parsley
8 Finely chopped spring onions
1 md Beaten egg
Grated nutmeg
Salt & pepper; (ground
-black)
Sunflower oil & butter to
-shallow fry
Seasoned flour on a plate
Lemon wedges to decorate
The cod and haddock need to be cooked off in 1 1/2 pints semi-skilled milk
for approximately 30 minutes. It then needs to be carefully boned and put
on one side to cool for at least 45 minutes.
Potatoes cooked & mashed with salt, pepper & butter. Cook for 30 minutes –
1 hour.
All other ingredients prepared and in bowls. One large bowl to combine all
ingredients.
Frying pan to shallow fry fishcakes. Dust with seasoned flour. Cook for 2
minutes.
Fishcakes will be in shapes then use 2 mange tout for tail and carrot
squares for eye.
Serve with either a ready done stir-fry or a low-fat oven chip.
Yields
24 servings