Herby fish cakes

6 Servings

Ingredients

QuantityIngredient
8ouncesSmoked-Cod Fillet, skinned and diced.
8ouncesWhiting Fillet, skinned and diced
8ouncesCooked, Mashed potatoes, cooled.
2Spring onions, trimmed and
Chopped
2teaspoonsChopped Fresh Parsley
1Egg, Beaten
Flour to dredge
1ounceParmesan or Cheddar Cheese, grated
4ouncesBreadcrumbs
3tablespoonsSunflower Oil
Pitta bread, relish and mixed salad to serve

Directions

In a large bowl, combine fish, potatoes, spring onions, parsley and egg. divide into six. Dust hands with flour and shape mixture into balls. Flatten to form fish cakes.

Mix together grated cheese and bread crumbs. Coat cakes in cheese mixture.

Wrap each fish cake separately in an 8 inch square sheet of waxed paper. Freeze for at least 2 hours, preferably overnight.

Place fish cakes on a hot barbecue and cook for 15-20 minutes, turning once and basting lightly with sunflower oil.

Source: CHAT Magazine