Fish Cakes with Garlic Butte...

This easy recipe makes a nice light supper for these warm August days. I have used Tilapia and it worked well, but Cod and Haddock gives a stronger flavour.

Serves: 4

Ingredients

• ½ lb cooked fish (cod, haddock).
• 2 medium cooked potatoes.
• Salt and pepper.
• 1 Tbsp melted butter.
• 1 Tbsp chopped parsley.
• 2 beaten eggs.
• White bread crumbs.
• 6 Tbsp oil.

Garlic butter:

• 2 Tbsp softened butter.
• 4 tsp. chopped fresh parsley.
• 2-3 crushed cloves garlic.
• 1 ½ tsp lemon juice.

Instructions

1. Make garlic butter: in small bowl or processor, mix the butter, parsley and garlic. 
2. Form into a roll then wrap in wax paper screwing each end so it resembles a Christmas cracker. 
3. Refrigerate to harden.
4. Make Fish Cakes: Mix cooked fish and potato together and season to taste. 
5. Add melted butter, parsley and enough beaten egg until it holds together (not too wet).
6. Allow to cool. 
7. Flour hands and shape mixture into 8 flat cakes, hamburger shaped. 
8. Coat with beaten eggs, and then dredge in breadcrumbs. 
9. Heat oil in a frying pan and shallow fry the fish cakes in batches, about 3 minutes each side or until golden brown and cooked through. 
10. Drain on kitchen paper. Serve with wedges of the garlic butter placed on hot cakes so they melt in, and a nice salad with tomatoes.

Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.