Makes about 12
4 fairly large potatoes
6 small frozen skinless white fish fillets
or
1 large fresh white fish fillet (e.g. pollack)
1 small packet of frozen prawns
Lemon juice
Butter
Milk
Black pepper
Breadcrumbs
Method
1. Defrost the prawns and cook the white fish in an ovenproof
dish according to the instructions on the packet, or for about 15
minutes for fresh fish.
2. Meanwhile, boil the potatoes with or without the skins before
mashing them with a tablespoonful of butter and some milk.
3. Put the fish in a mixing bowl and flake with a fork, then add the
defrosted prawns and season with lots of lemon juice and black
pepper.
4. Combine the contents of the bowl with the mashed potatoes
and form the mixture into fishcakes with your hands.
5. Gently press the fishcakes into a tray of breadcrumbs on both
sides and fry in a large pan for a few minutes, turning once. Put
the fishcakes in the oven at Gas Mark 5 (190ºC) to warm
through, and serve with chips or potato wedges and green
vegetables or salad.
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