Prep time: 60 mins
Cook time: 10 mins
Total time: 1 hour 10 mins
- 1 Large Fillet of White Fish (Cod or Haddock)
- 1/2 cup Milk
- 2 Baking Potatoes
- 1 Tbs Butter
- 1/2 tsp Wasabi
- 1 large egg
- 1/4 cup plain flour
- 1/4 cup white bread crumbs
- cup fresh parsley leaves
- 4 teaspoons creamed horseradish sauce
- salt and pepper
- Slice of Lemon and a tablespoon of Lemon juice.
- Peel and slice the potatoes into smaller chunks (they'll cook faster) bring a pan of salted water to the boil and cook your potatoes for 15 minutes.
- In a pan over a medium heat add the fish and pour over the milk. Cover and leave to simmer for 5 minutes.
- When the potatoes are ready, drain and return to the pan. Place back on the stove for a few seconds to dry up any excess water. Add the butter and mash. Midway, add the wasabi and a little salt and pepper and continue until smooth and creamy.
- Drain the milk from the fish and add the fish to the mash. Fold in the fish to break it up into flakes.
- For the fish cake coat, this is where it gets messy so lay everything out. Whip an egg in a bowl, lay flour on 1 plate and the bread crumbs on another.
- With your hand, pull out a handful of the fish and potato mash and dab the mixture into the flour, lightly press and shape the patty into a burger-shape.
- Sit the patty in the egg mixture until completely covered and transfer to the bread crumbs so again your patties are completely covered.
- Repeat until all the potato fish mixture has gone. Lay each patty on a plate and place in the fridge. The longer you leave these cakes in the fridge the more they will stay together when cooking!
- Heat some oil in a pan so it begins to spit. Place the patties on the oil and cook for 5-6 minutes on each side until a light golden brown.
- Squeeze a little lemon juice over and serve with the slice.
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/fish-cakes/