Old-fashioned fish cakes
- Cook potatoes, such as Agria, peeled and coarsely chopped in boiling, salted water until tender. Drain well and mash. Beat in melted butter, then set aside to cool.
- Stir drianed and flaked fish fillets, finely chopped spring onions and chopped parsley into the potatoes. Season well with salt and pepper. Form mixture into eight thick patties.
- Beat egg and milk together in a bowl. Spread breadcrumbs out on a tray. Dip patties in egg mixture and then roll in crumbs, pressing well to coat.
- Heat a nonstick frying pan, add a little oil and gently fry fish cakes over a medium heat for 3 to 4 minutes on each side until golden brown, adding more oil as necessary.