Ingredients
- 1 dusting of flour, for dusting before frying
- 50 g of sweetcorn, alternatively you can use 50g of peas
- 450 g of potatoes
- 150 ml of milk
- 0.75 spring onions
- 350 g of fish pie mix, fresh or frozen
- 1 egg
- 50 g of grated cheese, Reserve a little for the sauce
Method
Step 1
Pre-heat the oven to 190c.Step 2
Cook the potatoes until tender so they break up easily but aren’t too mushy. Allow them to steam dry in the strainer (the dryer they are the better).Step 3
Put the fish, spring onions and milk in a pan and heat till the fish is cooked.Step 4
Strain the fish and onions, reserving the milk.Step 5
Mix the fish with the cooked potatoes, cheese and sweetcorn.Step 6
Add some black pepper and form into 6-8 little fishcakes.Step 7
Beat the egg in a bowl or dish and dip the cakes in the egg followed by the flour.Step 8
Heat a frying pan with a little oil and fry the fish cakes on each side for about 3-4 minutes till golden brown.Step 9
Place the fishcakes on a baking tray and cook in a preheated oven for 10-15 minutes (190c).Step 10
Add the reserved milk to a small saucepan and gently heat.Step 11
Add a teaspoon of flour to a small bowl and add 1 teaspoon of water, mix together to make a thin paste and whisk this into the milk to thicken into a sauce.Step 12
If you have any cheese left, add a little to this to taste - add a little pepper if needed, or maybe some salt, a squeeze of lemon would be great too if you have any about.Step 13
Serve fishcakes with the sauce and vegetables of your choice (Our chef recommends green beans!)