Cod (or coley) cakes with lemon and parsley
Ingredients
| Quantity | Item |
|---|---|
| 350g | Boneless and skinless cod fillet, cooked and cooled |
| 170g | Mashed red rooster potatoes |
| 录 | Lemon, finely-grated rind of |
| 陆 | Lemon (probably the same one as above), juice of |
| Dash | Thai fish sauce |
| 10g | Parsley, chopped finely |
| Enough to season | Salt & pepper |
| Enough to coat the cakes | Flour, egg wash and breadcrumbs |
In a bowl mix all the ingredients together apart from the cooked cod.
Flake the cooked cod, keeping the pieces quite chunky then add to the potato mixture. Very gently mix, try not to break down the cod then give it a taste. Adjust seasoning then split the mixture equally into 6. Place onto a lightly floured work surface then shape into cakes.
Place the formed cakes into the fridge for 30 minutes which will allow them to firm up, making it easier at the next stage.
Remove the fishcakes from the fridge and lightly dust them with plain flour. Dust off any excess then place each cake into a bowl of beaten egg wash. Once the fish cake has been coated remove and place into a bowl of breadcrumbs. Make sure that all of the fishcakes are completely covered in crumbs then place onto a tray and back into the fridge till required.
To cook the cakes you can either deep fry or shallow fry them.
Serves 6.
