Fish Cakes

Ingredients

• Half a pound cold fish
• One ounce butter
• Quarter a pound cold potatoes
• Beaten egg to bind
• Pepper and salt

Method

1. 1

   Remove all skin and bones from the fish, and break it with two forks into small pieces.

2. 2

   Mash the potatoes and mix with the fish; season well.

3. 3

   Melt the butter in a small pan; add the fish and potatoes.

4. 4

   Mix well together, and add sufficient egg to bind together.

5. 5

   If any cold fish sauce can be had, it may be used in place of egg.

6. 6

   Turn the mixture on to a slightly floured board and form into small cakes.

7. 7

   Coat with egg and bread crumbs, place in a frying basket, and fry in deep fat till of a golden brown colour.

8. 8

   Drain carefully, and dish on an ashet with a dish paper.

9. 9

   Garnish with fried parsley.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 10. The excerpt below is the record exactly as published.

Fish Cakes. Half a pound cold fish. One ounce butter. Quarter a pound cold potatoes. Beaten egg to bind. Pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.