Fish Cakes

Ingredients

• Equal quantities of Fish, and Potatoes
• One Egg to every half pound of Fish
• One dessertspoonful of chopped Parsley
• A little grated Lemon Rind
• Pepper and Salt

Method

1. 1

   Remove the skin and bones from the cold fish and break it into small pieces with a fork.

2. 2

   Mash the potatoes.

3. 3

   Mix the fish, potatoes, parsley, seasoning and lemon rind together with the well-beaten egg.

4. 4

   Flour the hands and form the mixture into balls about the size of an orange.

5. 5

   With two knives form into a cake similar in shape to a quarter of a pound round of butter.

6. 6

   Brush over carefully with egg, then dip into the bread crumbs.

7. 7

   Fry in sufficient boiling fat to cover the cakes.

8. 8

   When a golden brown, drain on soft paper and serve hot.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 10. The excerpt below is the record exactly as published.

FISH CAKES Ingredients : Equal quantities of Fish, and Potatoes One Egg to every half pound of Fish One dessertspoonful of chopped Parsley A little grated Lemon Rind Pepper and Salt

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