4oz Dried Natural Breadcrumbs Vegetable Oil for shallow frying
Lemon Wedges to garnish
For the green sauce
1oz Butter
3 tbsp Cornflour mixed with 3tbsp Water
1oz Capers
1oz Gherkins
2 tbsp Parsley, chopped
2 spring Onions, chopped
Preparation
Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and mash. While the potatoes are cooking, place the fish in a saucepan, cover with the milk and bring to the boil. Remove pan from the heat then drain, reserving the milk. As soon as the fish is cool enough to handle, remove the skin and any bones then flake the fish. Place the potatoes, flaked fish and the parsley in a bowl and season generously. Combine together well then shape into 8 cakes. Dip each cake in the flour, shake off the excess, then dip in the beaten egg and finally the breadcrumbs until evenly coated. Chill until required. They may be stored in the fridge for upto 24 hours. To make the sauce, place the reserved milk in a saucepan with the butter and cornflour and cook gently, stirring until thickened. Add the remaining ingredients and season to taste. simmer for 1-2 minutes. Cover and leave until required - it can be kept for up to 24 hours in the fridge. Heat a thin layer of oil in a large, ideally non-stick, frying pan and cook the fish cakes in batches if necessary for about 5 minutes on each side over a medium heat until crisp and golden. Garnish with lemon wedges and serve at once with the sauce and a vegetable of your choice.
