Fish cakes

Fish cakes

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
60g butter
4 teaspoons onion or chives, finely chopped
460g potatoes, mashed
250g tinned tuna or salmon in oil, drained and flaked
lemon juice, squeezed
salt and freshly ground black pepper
1 egg, beaten
100g dry breadcrumbs
oil or butter, for frying

Method

  1. Beat 60 g butter and onion into mashed potatoes. Add tuna or salmon and season with lemon juice, salt and pepper. Form into 6 small cakes. Dip in beaten egg, then in breadcrumbs.
  2. Fry in a little oil or butter until nicely browned. Serve with sauce tartare or dill mayonnaise made by combining 125 g mayonnaise with 1 tablespoon chopped fresh dill or 1 teaspoon dried.
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