fishcakes

I realised that dads birthday was approaching and I had a lobster in the freezer ready to use, his favourite? lobster bisque or seafood/shellfish pasta. For us? I made fish cakes using the water I boiled the fish in, I used as stock for dad’s lobster that, of course, used a good few tablespoons of butter. Jealous you ask? of course. But i managed to save my syns for a slither of chocolate birthday cake and gosh was it worth it! The fish cakes weren’t bad either!

800g potatoes, peeled and chopped

600g any fish (although i do recommend around 200g of smoked fish! – i use just a frozen bag of fish if nothing is on offer)

3 tbsp finely chopped dill

3 tbsp finely chopped chives

1 tsp salt and black pepper

  1. In a pot boil the potatoes until they are falling apart and leave to dry in the drainer.
  2. In the same pot add water, 1 tbsp each of the dill and chives and the fish and simmer for 10 minutes.
  3. While the fish is cooking, mash the potatoes with the dill, chives, salt and pepper. (make sure the dill and chives are distributed fairly well)
  4. Lift the fish from the pot with a slotted spoon and put it in the mash and stir the fish through adding a little of the poaching liquid if it seems too dry (like it won’t clump together)
  5. Shape the mix into patties (you should get an easy 8-12 decent sized fish cakes!) and fry in fry light till crisp on both sides and place into the oven at 150oC until heated through properly.(15 ish minutes)

This tea really hit the spot and we had it with home made tartare sauce, salad, peas and a wedge of lemon.

Love Emily x

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