How to make good fish cakes?
Fish cakes with parsley sauce Makes 4 large or 8 small fish cakes Ingredients Fish cakes * 1kg (2lbs) smoked haddock, skinned and boned (4 medium fillets) * 1 litre (1¾ pints) whole milk * 4 Maris Piper potatoes, peeled, quartered and boiled * 2 tbsp flat leaf parsley, coarsely chopped * 2 eggs * 600 ml (1 pint) milk * 100g (3½oz) plain flour * 300g (10½oz) breadcrumbs * vegetable oil * salt and pepper Sauce * 70g (2½oz) butter * 30g (1oz) plain flour * 600ml (1 pint) milk from poaching * 1 tsp flat leaf parsley, chopped To serve * 4 eggs Method Fish cakes 1. Place the haddock in a frying pan and cover with milk. Bring slowly to the boil and then remove from the heat. 2. Lift the fish from the milk using a slotted fish slice. Reserve the poaching milk in the pan. 3. Break the fish into natural flakes and put in a mixing bowl. 4. Push the boiled potatoes through a potato ricer or sieve, into the mixing bowl. 5. Add the parsley, salt and pepper to taste and combine the ingredients gently
