Ingredients
- 1 cooked fillet hake
- 1 slice of smoked salmon (optional)
- 2 tbsp potato flour
- cooked peas (optional)
- 1 leek, chopped
- 2 eggs
- 2,5 dl milk / cream
- 1 large tsp dijon mustard
- 1/2 tsp nutmeg
- olive oil and butter for frying
- a little lemon juice
- breadcrumbs
Preparation
- Make mashed potatoes. Make sure potatoes have cooled and are relatively dry.
- Fry the leek in 2 tbsp olive oil and some butter
- Break the fish up and add mashed potatoes.
- Add peas and the leek
- Mix nutmeg, a generous teaspoon of dijon mustard and 3-4 tbsp milk and mix in.
- Refrigerate the mix.
- When cool, make the cakes with wet hands by first forming the cake and then dip in flour, then egg, then breadcrumbs.
- Fry in vegetable oil until brown all over. remove and set aside on kitchen paper
Serve with lemon, mayonnaise and garlic dressing.
Can be served with a sweet potato mash or carrot and turnip mash (add butter, salt, pepper and a 1 tsp sugar).
Notes
See also
https://www.theguardian.com/lifeandstyle/2014/oct/17/crispy-fishcakes-mashed-potato-recipe-how-to-henry-dimbleby-jane-baxter
