Funky Fish Cakes

Published : August 11, 2015

A quick and easy fish dish.

Ingredients

3/4 kg potatoes, peeled and quartered
1/2 cup milk
500g white fish fillets
2 teaspoons oil
1 leek, finely chopped
2 garlic cloves, crushed
1/4 cup spring onions, sliced

Method

Cook the potatoes in boiling water for 15 minutes or until tender. Drain well and mash with a fork.
Heat milk in a shallow frypan and when warm add the fish fillets and poach until tender. Drain and set aside to cool. Flake the fish with a fork.
Heat the oil and cook the leek and garlic for around 5 minutes until soft but not coloured.
Mix together the potatoes, fish and leek mixture along with the spring onions. Shape into cakes and toss in breadcrumbs. Refrigerate for around 1 hour.
Heat oil in a frypan and cook the fish cakes over a medium heat for around 4 minutes on each side.

Quick Option:

Mix together the potatoes and leek mixture with a drained can of tuna or salmon and an egg. Toss in the breadcrumbs and fry as above.