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Fish Cakes #3

Preparation time 20 minutes,
Cooking time 20 minutes,
Calories 390 per portion

ingredients

serves 4
225 g (8 oz) coley, cubed
knob of butter
salt and pepper
225 g (8 oz) mashed potatoes
100 g (4 oz) Cheddar cheese, grated
25 g (1 oz) plain flour
1 egg, lightly beaten
100 g (4 oz) fresh white breadcrumbs
oil for frying

garnish

lemon slices
lime slices
parsley sprigs

method

1. Place the fish on a buttered flameproof plate, season and cover with foil. Steam over a pan of boiling water for 10 -15 minutes or until the fish flakes easily.

2. Flake the fish and mix with the potato and cheese. Season, divide the, mixture into eight portions and pat each into a round cake. Coat the fish cakes in the flour, dip into the egg and then into the breadcrumbs.

3. Heat the oil in a frying pan and fry the fish cakes until golden brown on the underside, then turn and cook until golden on the other side. Drain on absorbent kitchen paper.

4. Garnish the fish cakes with lemon and lime slices and parsley sprigs.

Freezer Tip
For real speed, use instant mashed potato. Freeze the cakes before frying - put them on a baking tray covered with cling film and open freeze. Pack in freezer bags when hard.

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