Posh Cottage Fish Cakes
Fish cakes made from what a posh person thinks you have in your cupboards.
- 250g cold, cooked potato (about 2 baking potatoes' worth)
- 125g tin mackerel or sardine fillets in oil, drained
- a bunch of spring onions (about 125g), finely sliced, or
- 1 medium onion, finely chopped
- 1 tbsp capers, roughly chopped if large, whole if baby
- 1 medium egg
- rapeseed or sunflower oil, for cooking
- 4 tbsp fine cornmeal
Mash the cooked potatoes roughly. Put the tinned fish in a bowl and mash with a fork to break it up a little. Add the onion(s), capers, mashed potato and some black pepper. Lightly beat the egg and add this too. Stir the ingredients together. Divide the mixture into four. Roll each portion into a ball, then squash lightly into a cake. Heat a 1-2mm film of oil in the base of a non-stick frying pan over a medium heat. Put the cornmeal in a bowl and season well with salt and pepper. Carefully (as they are quite fragile at this stage) transfer one of the fishcakes to the bowl of cornmeal and coat it all over, then gently place in the pan. Repeat with the rest. Cook for about 10 minutes, turning once or twice, until the cornmeal coating is crisp and brown and the cakes are piping hot through to the middle.
Serve straight away with a simple leafy or tomato salad.