Family Meals: Easy Fish Cakes

• fish1 x pack

  mixed fish (cod, salmon, smoked hake etc., weight about 320‑400 g depending on pack size)

• green onion↗3

  finely chopped

• milk↗100ml ml
• potatoes↗450g g

  peeled, large potatoes cut in half

• frozen corn75g g

  thawed

• cheddar cheese, gratedhandful of

  a handful

• large egg1

  beaten

• flour↗

  for coating

• olive oil↗

  for frying

Step-by-step instructions

1. 1

   Boil the potatoes in simmering water until almost tender. Drain well and return to the pot over low heat. Fry for another minute or two to evaporate excess liquid. Mash the potatoes with a small piece of butter. Let cool.

2. 2

   Place the fish, green onion and milk in a shallow bowl, cover with film and microwave for 1.5–2 minutes until done. If no microwave, transfer everything to a pot and gently cook until opaque and fully cooked.

3. 3

   Pass the fish and green onion through a fine sieve. Gently combine them with the potatoes, avoiding over‑breaking the fish, then add corn, cheddar and a generous pinch of black pepper. Form 6–8 patties. The colder the potato mash during shaping, the easier the patties form, as the mixture becomes very soft when warm.

4. 4

   Pour the beaten egg onto one plate and spread the flour on another. Coat the patties first in the egg, then in the flour, and place them on a parchment sheet. Refrigerate the patties for at least half an hour to firm up if they are very soft. At this stage you can freeze the patties individually. Before the next step, thaw them thoroughly.

5. 5

   Heat a large skillet with a generous amount of olive oil. When the oil is hot, carefully place the fish cakes in the pan. Fry 5–7 minutes until the bottom is golden‑brown, then gently flip. Fry another 5–7 minutes until the other side is also golden and the cakes are heated through.