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Smoked Cod Fishcakes


Ingredients

550 g Dutch cream potatoes or other floury potato
450 g smoked cod
1 spring onion, finely chopped
1 egg yolk
1 whole egg, beaten
150 ml milk

Method

1.  Place fish in a large pan and pour over the milk. Cover and bring to the boil, then simmer for 4 minutes. Take off heat and leave to stand, covered for approximately 7-8 minutes. This gently cooks the fish. While fish is cooking, peel and roughly chop the potatoes. Place in a pan of salted water and bring to the boil. Cook until fork tender, not broken up.

2.  Lift fish out of liquid with a slotted spoon and put on a tray or plate to cool. Drain potatoes and put back into pan on low heat to dry them out, approx 30-40 seconds, move them around so they don't stick, allow to cool slightly

4. Place potatoes in a large bowl and mash, add spring onion, season with salt and pepper, mix to combine. Remove any skin from fish and discard, flake fish using your fingers so you can feel for any bones. Mix flaked fish and potatoes together, add egg yolk and mix to combine.


5.  Dust hands with a little flour, shape mixture into desired size of 'cakes', dust with flour, dip in beaten egg mixture, then cover with breadcrumbs. Heat frying pan on medium heat, add oil and cook for 3-5 minutes on each side or until golden brown.


Place in a single layer on a tray until ready to cook.



Serve with a green salad or a poached egg.
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