Fish Cakes by Jess Murphy

Serves 2 

Takes 45 mins


2 large potatoes, peeled and halved

450 g white fish fillets, cubed

1 tablespoon butter

1 tablespoon grated onion

1 tablespoon chopped fresh parsley

1 egg

3 tablespoons oil for frying


Place the potatoes in a large pot of water, bring the water to the boil. Let the potatoes cook until they are almost tender.

Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.

Add butter, onion, parsley and egg to the bowl; mash the mixture together. Shape the mixture into fish cakes.

Heat oil in a large frying pan over a medium-high heat. Fry the fish cakes on both sides until golden brown. Drain on kitchen roll before serving.