Basic Fish Cakes

1. In a pot of water, boil peeled potatoes until soft. Cook time will vary based on the size but for medium sized it should take 20-25 minutes. Pour out the water and mash the potatoes in the pot.

2. Add the margarine, a dash or two of salt and pepper, garlic and onion into the mashed potato. Once it’s mixed well and mashed together, leave it aside to cool down.

3. Put the milk in another medium sized pot. Add seasoning (a dash of salt and pepper and herbs) and bring to the boil.

4. Once boiling point has been reached, lower the temperature and place fish fillets in. Cover with lid and allow fish to poach for 2-3 minutes, or until fish flakes.

5. Remove fish from the milk using a slotted spoon and place it on a paper towel to absorb liquid. Press out excess liquid, if need be.

6. Flake fish into the cooled down mashed potato and mix together.

7. Divide the mixture into sections, compress each into a ball-shape cake, put them on a plate and put the plate in the fridge for 5 minutes.

8. Lightly beat the eggs in a shallow bowl. Put the breadcrumbs in another shallow bowl (you can add extra salt and pepper or herbs to increase flavour). Dip the fish cakes in the egg then coat them with breadcrumbs. Set aside while you heat the oil in a deep skillet over medium heat.

9. Once oil is hot add the cakes into the pan. Shallow fry the cakes, on a medium to low heat. You don’t want to burn them; fry until golden brown and crispy on both sides.

Tips: If you are not a fan of raw onion in your mash potato, you can fry them in a bit of margarine, until translucent and soft, and then mix it with the mash.