How to make crispy fishcakes

Ingredients

·         400 g cooked flaked white fish

·         400 g mashed potatoes

·         1 Tbsp. chopped parsley

·         Salt and pepper to taste

·         Seasoned flour

·         1 beaten egg

·         Dry white breadcrumbs

·         Deep fat for drying

Preparation

1. Mix the fish, potato and chopped parsley and season to taste.

2. Form the mixture into cakes about 12 mm thick.

3. Dust them in seasoned flour and coat them with the beaten egg and dry white breadcrumbs.

4. Fry them in hot deep fat for about 3 minutes. Drain them on absorbent kitchen paper before serving.

Makes about 8 fishcakes

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