Fish Cake

1. Preparation

Gather all necessary ingredients and measure them out.

Begin by cooking the potatoes; peel and chop them into small cubes.

Place the potato cubes in a pot of salted water, bring to a boil, and cook for about 10-15 minutes until tender.

While the potatoes are cooking, prepare the fish by poaching it (you can use cod, haddock, or any firm white fish) in a separate pot of simmering water for about 8-10 minutes until cooked through.

Once cooked, remove the fish from the water and allow it to cool, then flake it into large pieces.

Chop the onion and herbs (parsley or dill) finely.

2. Mixing Ingredients

In a large bowl, combine the cooked potatoes and flaked fish.

Add the chopped onion, herbs, lemon juice, salt, and pepper to the bowl.

Mash the mixture gently with a fork to combine; it should still have some texture.

Add the beaten egg to the mixture and stir until well incorporated.

If the mixture feels too wet, you can add breadcrumbs gradually until it reaches a moldable consistency.

3. Shaping the Cakes

Using your hands, shape the mixture into patties (about 2-3 inches in diameter).

Place the formed cakes on a plate lined with parchment paper or lightly greased surface.

Refrigerate the patties for at least 15 minutes to help them set.

4. Cooking

Heat oil in a non-stick skillet over medium heat.

Once the oil is hot, carefully add the fish cakes to the skillet, making sure not to overcrowd the pan.

Cook for about 4-5 minutes on each side or until golden brown and crispy.

Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.

5. Serving

Serve the fish cakes hot with a side of tartar sauce or a squeeze of lemon.

Garnish with fresh herbs if desired.