Category: Store Cupboard Recipes

Cut the potatoes, place in water, bring to the boil and simmer for around 25 minutes. Whilst the potatoes are cooking, place the milk into a large frying pan and add the fish skin side down, flesh side up. Heat the pan until the milk is at a gentle bubbling. Gently poach the fish for about 8 minutes, just gently spooning the warm milk over the fish. 

Once cooked, take off the hob and leave to cool.

When the potatoes are cooked, mash with a couple of tablespoons of the milk used for the fish and the knob of butter. Mash until smooth.

Remove the fish from the milk and drain/dry on a piece of kitchen roll. Flake the fish taking care to remove any bones wherever possible. Do not add the skin.

Add the fish to the mashed potato, then put in the parsley, salt and pepper and mix well.  Place the flour on a plate, get a handful of the mix and make into a patty, flouring the top and bottom. Place the fishcake onto a lightly floured clean plate.

Do this until all the mixture is used up. Place in the fridge for about half an hour. You may wish to wrap the plate of fishcakes in foil or greaseproof paper to stop other stuff in your fridge smelling.

When ready to cook, heat a very thin layer of oil in a frying pan.  When the oil is hot, add the fishcakes. In an average sized frying pan, I would recommend that you only fry four or five fishcakes at a time, otherwise they will just steam and not go crisp and golden. Wait for a couple of minutes before turning the fishcakes over. Serve with chips, peas and parsley sauce.