Serves 2
| 250g white fish or salmon or tinned salmon or tinned tuna | |
| 250g cooked potatoes & peas | |
| 1tbsp chopped parsley or dill or chives or coriander | |
| 1 lemon zest | |
| 1 egg, beaten | |
| 25-50g breadcrumbs or rye crackers or oats or corn flakes |
Fish & Milk: boil & simmer for 5minutes. Drain the fish-skin-flake.
Mash the potatoes & peas Add the fish & chopped herbs Add lemon zest 1 egg: mix Season
Flour your hands shape into 4 fishcakes. *Dip into egg *Roll in breadcrumbs
Heat oil Add the fish cakes: 5 minutes on each side (or oven 190c-20 minutes, turn halfway) Serve with steamed vegetables or salad.
