Fish Cakes with Capers

A good way to make a pound (450 g) of fish seem just like 2 pounds (900 g).

Serves 4-6

This recipe is taken from Frugal Food

Fish Cakes with Capers
 3½ oz (100 g) tin of red salmon
 approximately 4 oz (110 g) mashed potato
 ¼ level teaspoon dried dill
 1 dessertspoon lemon juice
 lemon segments, to garnish
 cayenne pepper
 freshly grated nutmeg
 1 egg, hardboiled, chopped small
 1 dessertspoon capers, drained and chopped a bit
 1 heaped tablespoon chopped parsley
 flour (see introduction), seasoned with salt and pepper
 2 tablespoons groundnut oil
 watercress, to garnish
 salt and freshly milled black pepper


Take a large mixing bowl and thoroughly combine all the ingredients (except those for the coating) together, then taste; adding salt and pepper and a pinch of cayenne. (If the fish and potatoes are not freshly cooked and hot, the butter will need to be melted before adding it to the mixture.)

Now cool and chill the mixture for an hour or two to get it nice and firm, then when you’re ready to cook the fish cakes, lightly flour a working surface, turn the fish mixture out on to it and form it into a long roll about 2-21/2 inches (5-6 cm) in diameter. Cut the roll into 12 round fish cakes.

Pat each cake into a neat shape, and dip each one first into beaten egg and then in the dry white breadcrumbs. Now shallow-fry the cakes in equal quantities of oil and butter until golden brown on both sides. Drain on crumpled kitchen paper and serve immediately. Tartare sauce or fresh parsley sauce would be a nice accompaniment.

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