Recipe: Tiny Fish Cakes

Liverpool Daily Post

THESE fish cakes are quick and easy and can be made in advance. They are also the perfect size for little mouths.

Ingredients

450g (1lb) fish, such as haddock

2 tbsp freshly chopped parsley

1 quantity mashed potato

1 egg, beaten

vegetable oil, for frying

Method

1. Heat the oven to 190°C (Gas Mark 5).

2. Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.

3. Mix the fish, potato and parsley together with enough of the egg to bind the mixture. Mix together carefully so as not to break up the fish too much. Season well.

4. Shape into 8-12 patties, depending on how large you want them to be and chill thoroughly

5. Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through.

6. Serve with tomato sauce.