Appologies again for my rubbish little camera…. it wasnt the best spec 10 years ago when i bought it… at the moment it prefers BRIGHT natural light to electric… which, being in yorkshire in winter, theres little of. 😦
The pic shows MrCs low cal home made chips, sweetcorn (which i know you wouldnt have had during the war, but we were given a tin, kids LOVE sweetcorn aswell) and of course a glorious home made fish cake. I must admit MrC made these quite big, so we were all STUFFED by the time we’d emptied the plates.
Cod, we used Aldi’s frozen skinless and boneless atlantic cod fillets, defrosted, about 1lb worth…. you can use pretty much any fish for this e.g. basa, haddock etc
1lb cooked, mashed potato
1 oz/ 2 table spoons butter
45ml/ 3tbsp chopped fresh parsley
1 egg separated
1 egg beaten
fine breadcrumbs about 2 oz/ 1 cup/ 50g
pinch of pepper
vegetable oil, for shallow frying
Divide the fish mixture into about 8 equal portions, then, with floured hands, form each into a flat cake… obviously if you want your cakes bigger or smaller just add more or divide up into smaller cakes (more of)
Beat the remaining egg white with the whole egg. Dip each fish cake in the beaten egg, then in the breadcrumbs.
Heat the oil in a frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden. Drain on kitchen paper and serve hot.