Simple fish cakes
- 1 small onion, finely chopped
- 500g fish fillets, skinned
- 350ml white wine or fish stock
- 500g potatoes
- 1 tbsp parsley
- A dash of flour
- 1 large egg, beaten
- Some breadcrumbs
- 1 tbsp olive oil per 'cake'
Chop your potatoes into quarters and boil until they are soft.
While they're boiling, put your diced onion in a large frying pan, place the fish on top and cover with the wine or stock.
Simmer gently for 10 minutes, before covering and cooking the mix for 6-8 minutes (or until the fish is cooked through).
Remove and cool.
The potatoes should be done boiling by now! Drain and mash them.
Strain your cooked onions, and mix them with your mashed potatoes. Add the herbs.
Flake your fish and season.
Gently mix everything together and, using floured hands, shape into 8 cakes.
Lightly dust the 'cakes' with flour.
Dip them in the egg, and then in the breadcrumbs until they're coated all over.
Chill for at least 30 minutes (it's important that you do this, or they'll come apart in the pan!)
Heat your 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.