Quite easy fish cakes that you can make using ordinary products. Expecially good for using mashed potatoes leftovers. We don’t like fish very much, but this dish we liked even a lot Next to this fish cakes you’ll have to serve only salads. I also liked sprinkling these cakes with lemon juice.

(4 servings)

500 g potatoes, cup in cubes

salt

black pepper

500 g cod or salmon fillet

300 ml milk

1 bay leaf

9 black peppercorns

60 g butter

4 tablespoons chopped parsleys

1 lemon peel

tobasco to taste (optional)

1 egg, beaten

175 g fresh bread crumbs

sunflower oil for frying

Boil salted water and put in it potatoes. Boil about 15-20 minutes or untill the will be soft. In other pot pour milk, put fish, bay leaf, peppercorns. Bring to boil, then reduce the heat and boil 10 minutes or till fish will be done (but don’t overcook). Take out it from the pot, but don’t pour out the liquid. Cool the fish and chop up. Stain off potatoes and mash with butter and 3 tablespoons liquid that you reserved from the fish. Put fish, parsley, lemon peel, tobasco, salt, pepper and mix everything well. Form 8 cakes (7 cm diameter), coat with egg and then with bread crumbs. Heat oil in a pan and fry both sides for about 5 minutes, or till they will be golden brown. Serve hot with a sauce.

Source: Mary Berry. Klasikinė virtuvė. 2005