1 tbsp oil
1 onion, grated
1 red pepper, cored, deseeded and finely chopped
8 oz (225 g) smoked cod fillet, skinned
1 1/2 lb (700 g) cooked potato, mashed
4 oz (125 g) cooked parsnip, mashed
2 tbsps fresh chopped herbs
1 tsp anchovy essence
seasoned flour
2 eggs, beaten
2 oz (50 g) wholemeal breadcrumbs
1 tbsp oil
1 onion, grated
1 red pepper, cored, deseeded and finely chopped
8 oz (225 g) smoked cod fillet, skinned
1 1/2 lb (700 g) cooked potato, mashed
4 oz (125 g) cooked parsnip, mashed
2 tbsps fresh chopped herbs
1 tsp anchovy essence
seasoned flour
2 eggs, beaten
2 oz (50 g) wholemeal breadcrumbs
1 tbsp oil
method
1. Heat the oil in a frying pan and fry onion and pepper for 10 minutes until softened. Mix the onion, pepper, cod, potato, parsnip, herbs, anchovy essence and freshly ground black pepper together.
2. Mould the mixture into fish cake shapes. Gently dip each one in seasoned flour, egg and then breadcrumbs.
3. Place on a lightly oiled baking sheet, cover and chill for 30 minutes.
4. Brush with a little oil and bake at Mark 6 (200°C) 400°F for 35 minutes until golden.
5. Serve with a twist of lemon or lime.
2. Mould the mixture into fish cake shapes. Gently dip each one in seasoned flour, egg and then breadcrumbs.
3. Place on a lightly oiled baking sheet, cover and chill for 30 minutes.
4. Brush with a little oil and bake at Mark 6 (200°C) 400°F for 35 minutes until golden.
5. Serve with a twist of lemon or lime.
serving amount
serves 6
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