Recipe - Parsley Fish Cakes

12 ounce Floury potatoes; cooked and
mashed
6 ounce Salmon fillet; skinned
6 ounce Cod fillet; skinned
1 ounce Melted butter
Grated zest and juice of 1
lemon
4 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh chives
6 Spring onions; peeled and
finely
; cut or sliced up
Salt and freshly ground
black pepper
1 Beaten egg
6 tablespoon Fine white breadcrumbs
1 ounce Unsalted butter
4 tablespoon Sunflower oil

Cook the potatoes and mash them with the melted butter, salt and freshly
ground black pepper. Heat a little water and a splash of lemon juice in a
shallow pan and lightly poach the seasoned salmon and cod until just
cooked. Remove fish from cooking liquor and flake.

Put the mashed potato and fish into a larger mixing bowl. Add chopped
herbs, lemon zest and finely cut or sliced up spring onion and mix all together
thoroughly. Taste and amend seasoning if necessary. Take teaspoonfuls of
the mixture. Roll them into balls and then flatten the top and sides with a
palette knife to form small fish cakes.Pour the beaten egg onto a plate and
the breadcrumbs onto a second plate. Dip the fishcakes first in the beaten
egg and then the breadcrumbs to coat. Pat smooth with the palette knife.

Heat a cast iron or heavy base frying pan. Heat the sunflower oil and
butter together and fry the fish cakes on all sides until crisp, golden and
hot. Cook in two batches, keeping the first batch hot while cooking the
second. Drain on absorbent paper.

Serve with lemon wedges or perhaps a parsley sauce.

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