Parsley Fish Cakes

This is a recipe that I have taken from Today, 18 April 2013. At that point, I looked through my pantry and since I had all the necessary ingredients – minus a few – I thought I should just make these cakes. To make this cakes healthier, I would bake them in the oven the next time.

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350g potatoes
400g sutchi fillet (or any other oily white fish)
2 bay leaves
150ml milk
150ml water
1 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp grated lemon zest
1 tbsp fresh parsley
1 cup mixed vegetables
Flour, for shaping
1 egg
85g panko
Oil, for frying

1. Peel and quarter the potatoes. Place in a pot and cover with water. Bring to a boil and simmer for 10 minutes, until the potatoes are completely tender. Drain.

2. Meanwhile, place fillet in a pan with the bay leaves. Pour in the milk and water. Cover and bring to a boil, then lower heat and simmer for four minutes. Remove from the heat and let stand, covered, for 10 minutes to allow the fish to gently finish cooking in the residual heat.

3. Remove the fish from the milk and place on a plate to cool. Use a fork to flake the fish. Set aside.

4. Mash the potatoes with a fork. Add mayo, mustard and salt and mix gently. Taste and add more salt if necessary.

5. Add lemon zest, parsley, mixed vegetables and flaked fish. Use your hands to lift the fish and potatoes, turning them to mix. Shape this mixture into 7-cm patties and set aside.

6. Place flour on a plate. Break the egg into a bowl and beat lightly. Place the panko on a plate.

7. Heat oil in a deep pan.

8. Sit a fish cake in the saucer of flour, coating it gently. Then coat the fish cake in the egg before coating it in a layer of panko. Repeat with the rest of the fish cakes. At this point, you can freeze the fish cakes for up to 2 weeks. Thaw before frying.

9. Fry the fish cakes in the hot oil for about three minutes on each side or until the fish cakes are crisp and golden. Drain on paper towels and serve.

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