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Smoked Cod Patties

ingredients

makes 8
450 g (1 lb) smoked cod fillet
1 bay leaf
150 ml (1/4 pint) milk
25 g (1 oz) margarine
125 g (4 oz) carrots, peeled and coarsely grated
75 ml (5 tbsp) plain flour
grated rind of 1 lemon
salt and freshly ground pepper
1 egg,beaten
50 g (2 oz) fresh white breadcrumbs
oil, for frying

method

1. Put the cod, bay leaf and milk into a small saucepan and poach gently for 12-15 minutes. Drain well, reserving liquid. Discard the bay leaf.

2. Melt the margarine in a saucepan. Stir in the carrot and 60 ml (4 tbsp) flour. Cook, stirring for 1 minute, before adding the reserved liquid. Bring to the boil, stirring briskly, then simmer for 2 minutes until thickened.

3. Skin and flake the fish. Stir into the sauce with the lemon rind and seasoning. Turn on to a plate and leave to cool.

4. With wet hands shape the mixture into eight patties, about 1 cm (1/2 inch) in depth. Season the remaining flour and coat the patties in it, then in the egg and breadcrumbs. Chill for at least 20 minutes before frying.

5. Heat sufficient oil in a large frying pan to come halfway up the sides of the patties. Fry the patties for 3 - 4 minutes on each side.

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