This fishcakes recipe also has potato and egg in the ingredients. The fishcakes would be very good in fishburgers or served with a salad.
1 lb firm white fish, cooked
2 cups mashed potatoes, cooked
1 egg, raw
1 egg, hard boiled and finely chopped
1/4 teaspoon lemon juice
1/4 teaspoon white wine vinegar
1 tablespoon parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
4 tablespoons breadcrumbs
oil ( for frying)
Remove bones from the fish and flake it.
Place in a mixing bowl and add the mashed potatoes and raw egg. Mix well.
To this mixture, add the hard boiled egg, lemon juice, vinegar and parsley. Season with salt and pepper.
Dust your hands with flour and form the mixture into little round cakes. Coat each cake with bread crumbs.
Cover and chill for 2 hours.
In a frying pan, heat oil on medium-high and then add the fishcakes and fry until golden brown and crispy.
Garnish with lemon and cherry tomatoes and serve hot.