Fish Cakes

Ingredients

• 4 lb. cooked fish
• 4 lb. cooked potatoes
• 4 OZ. margarine
• Milk or beaten egg to mix
• Seasoning
• Egg and breadcrumbs

Method

1. 1

   Flake the fish and sieve the potatoes; blend with the melted margarine and little beaten egg, then turn the mixture out on to a plate and allow to set.

2. 2

   Cut into equal parts, flour the hands, and roll into balls, afterwards flattening the balls on two sides to form a cake.

3. 3

   Brush with the slightly beaten egg, coat with breadcrumbs, reshape, and fry in hot fat to a golden brown colour.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 13. The excerpt below is the record exactly as published.

FISH CAKES 4 lb. cooked fish 4 lb. cooked potatoes 4 OZ. margarine Milk or beaten egg to mix Seasoning Egg and breadcrumbs

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