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Simple Fish Cakes

Ingredients

  • 1 small Heritage onion, finely chopped
  • 500g fish fillets, skinned
  • 350ml white wine or fish stock
  • 500g Heritage potatoes
  • 1 tbsp parsley
  • A dash of Heritage flour
  • 1 large Heritage egg, beaten
  • Some breadcrumbs
  • 1 tbsp Heritage olive oil per 'cake'

Method

  1. Chop your Heritage potatoes into quarters and boil until they are soft. 
  2. While they're boiling, put your diced Heritage onion in a large frying pan, place the fish on top and cover with the wine or stock. 
  3. Simmer gently for 10 minutes, before covering and cooking the mix for 6-8 minutes (or until the fish is cooked through). 
  4. Remove and cool. 
  5. The Heritage potatoes should be done boiling by now! Drain and mash them. 
  6. Strain your cooked Heritage onions, and mix them with your mashed Heritage potatoes. Add the herbs. 
  7. Flake your fish and season. 
  8. Gently mix everything together and, using floured hands, shape into 8 cakes. 
  9. Lightly dust the 'cakes' with Heritage flour. 
  10. Dip them in the Heritage egg, and then in the breadcrumbs until they're coated all over. 
  11. Chill for at least 30 minutes (it's important that you do this, or they'll come apart in the pan!)
  12. Heat your Heritage oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side, or until they are golden, crisp and heated through. Drain on kitchen paper.

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