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Sarah Scott

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Gragden said:

Sorry yes, 1 medium sized potato, chopped up to boil quicker, but don't chop them too small - about 2cm cubes

Posted: 15/08/2008 10:47:31

gordonbleu.renfrewshire said:

what size is the potatoes,like bolders,or do you cut them into small bits to boil quicker.them thought it was one potatoe.

Posted: 09/08/2008 21:51:59

Easy Cod Fishcakes

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Preparation Time: 15 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 5576 times

Ingredients:

Metric Imperial

200 gm(s) Cod

1 potato

15 gm(s) butter

1 lemon

2 tbsp(s) plain flour

1 handful(s) parsley

300 ml(s) milk

An easy fishcake which you can adapt with different types of fish and herbs.

Posted by: Gragden on 28 January 2008

Click here to view Gragden's Cookery Book

Cooking Steps:

1. Peel the potatoes and set them to boil in water for about 15minutes and zest the lemon.

2. Poach the fish in enough milk to just cover the fish for about 5 minutes.

3. Drain the potatoes, mash and stir vigorously until smooth.

4. Mix in the butter, parsley, lemon zest and flake in the fish.

5. Season and leave to cool. Once cool shape into the cakes about 2cm thick.

6. Dip the cakes in flour so they are all evenly coated.

7. Fry over a medium heat until golden brown, about 3 minutes each side.

You can reserve the milk you poached the fish in to make a parsley sauce which goes very well indeed.