Credit: BBC Good Food
Recipe by: By Caroline Hire
WHAT YOU NEED:
- 320g-400g fish of your choice walu, mahimahi your choice.
- 3 spring onions, finely chopped
- 100ml milk
- 450g potatoes, peeled, large ones cut in half
- 75g frozen sweet corn, defrosted
- handful of grated cheddar cheese
- 1 large egg, beaten
- flour, for dusting
- olive oil, for frying
HOW TO MAKE IT:
- Cook the potatoes until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with butter. Allow to cool.
- Put the fish spring onions and milk in a saucepan and gently cook until just opaque and cooked through.
- Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 – 8 patties.
- Pour the egg on one plate and scatter flour on another. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft.
- Heat a large frying pan with olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 – 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 – 7 minutes or until golden on the bottom and heated all the way through
And there you go for and easy fish cake….try it and serve with chips, mashed potatoes, cassava or dalo and to add flavor, you can make your own gravey to go with it
