Tuesday, 5 April 2011

5.2 Tuesday - Fish Cakes

Fish Cakes




4 rashers bacon
3 potatoes
Onion, chopped
Garlic, chopped
Thyme, sprig
¼ pint Milk
Flour, to coat the fishcakes.

Add some relish from yesterday’s recipe


Bake the potatoes in a microwave. When cooked, scoop out the potato and mash. Set aside for later.

Place the fish in a pan, with the milk and thyme and let it gently simmer for a while.

Cut the bacon into small pieces and fry in their own oil with the garlic and onion. When cooked, add to the mashed potato. When the fish is cooked, lift it out of the milk, flake then add to the rest of the ingredients and stir together until evenly mixed.

Add some of the milk as required. This will help to get the ingredients to a moldable consistency.

Spoon out some of the mixture to either bake one large fishcake each or two smaller ones each.

Place each fishcake in the flour and make sure that it is covered on all sides. Heat 2 sp of oil in a frying pan and brown the fishcakes on each side. When cooked, remove from the pan and drain any excess oil by placing the fishcakes on a kitchen towel.


Prepare the vegetables and relish and serve.

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