Minted fish cakes
Preparation Time: 30 minutes
Cook Time: 10 minutes
Serves: Makes about 18
A delicious meal for a hot summer night.
Ingredients
125ml milk
60ml water
800g frozen hake fillets, thawed slightly
6 medium potatoes peeled and quartered
60g butter or margarine
Salt and freshly ground black pepper to taste
30ml chopped fresh mint or 10 ml dried
250ml (140 g) Snowflake cake flour
250ml (120 g) dried breadcrumbs
1 extra-large egg, beaten
Cooking oil for shallow frying
Sweet chilli sauce for serving
Method
- Combine milk and water in a large, heavy-based frying pan. Add fish and poach until cooked. Drain and cool slightly.
- Boil potatoes in salted water in a medium, heavy-based saucepan until soft. Drain, add butter and mash until creamy and fluffy. Add seasoning, mint and beaten egg. Mix well.
- Flake fish fillets and add to potato mixture. Roll mixture into medium-sized balls and flatten slightly.
- Roll fish cakes in flour, then dip into beaten eggs, and lastly roll in breadcrumbs. Place onto a baking tray and refrigerate for about 30 minutes to allow crumbs to set.
- Heat oil in a large, heavy-based frying pan. Gently fry in hot oil until golden brown on both sides. Remove from oil and drain on paper towel. Serve with sweet chilli sauce.
