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Peel and boil the potatoes until tender, drain and allow to cool and dry.
Mash the potatoes and blend with the cooked fish, butter and lemon zest and parsley.
Turn out the mixture on to a floured chopping board and separate the mixture. Pat into cakes, as big or small as you wish.
Dip the cakes in beaten egg and cover with the bread crumbs, then simply fry in a little butter until crisp.
- Cooked white fish - allow 100grams per serving
Potatoes - allow 100grams per serving
Zest of a Lemon
Salt & Pepper
1 egg, beaten
Publication Date: January 28, 2015.