Fish Cakes Recipe

Ingredients : Serves 4

225 g/8 oz cooked white fish, flaked

225 g/8 oz cooked mashed potato

15 ml/1 tbsp finely chopped parsley

A few drops of lemon juice
A few drops of anchovy essence (extract)

Salt and freshly ground black pepper

1 egg, beaten
100 g/4 oz/2 cups fresh breadcrumbs

Oil, for shallow-frying

Method :

Mix the fish with the potato and parsley and season to taste with the lemon juice, anchovy essence, salt and pepper. Bind with a little of the egg. Turn out on to a lightly floured surface and form into flat patties. Coat with the egg, then the breadcrumbs. Heat the oil in a frying pan (skillet) and fry (saute) the fish cakes for about 10 minutes until golden brown on both sides.