Preparation time: 30
Cooking time: 10
200 gr white fish, such as cod, haddock or whiting
1 medium potato
a handful of thawed peas
zest of 1 lemon
small handful of chopped parsley
1 egg beaten
bit of flour
1 large slice of stale bread
salt, pepper, olive oil
Poach the fish in seasoned water for 5 min or so, then leave to cool, get rid of any bones and flake.
Boil the potato, mash and season well with salt and pepper.
Mix the fish, potato, parsley, peas and lemon zest. Check for seasoning!
Divide the mixture into three and make into balls, then pat them down so you get nice round flat fish cakes.
Put the bread (not the crust) in a food processor with salt, pepper and a bit of olive oil.
Dust the cakes with a bit of flour, then dip into the egg and cover with the breadcrumbs.
Heat a bit of olive oil in a non-stick frying pan and fry until golden on both sides.
When ready squeeze a bit of lemon juice over them and serve with garlic mayo and a green leafy salad.