FISH CAKES

FISH CAKES:

INGREDIENTS:

4 black peppercorns, freshly ground
1 bay leaf
750 g   Haddock fillet
750 g  potatoes, boiled, peeled and mashed
2 tbsp fresh chervil or parsley, chopped
Salt and black pepper, to taste
2 eggs, whisked
150 g bread crumbs, preferably made from white bread
4 tbsp olive oil
2 cups tomato- bell pepper salsa, to serve

METHOD:

• Place fish fillet in a saucepan and add peppercorns and bay leaf. Cover with boiling water and cook fish over gentle heat for 5 minutes until the flesh flakes easily.Once cooked, drain the fish and discard the bones and skin.
• Now coarsely flake the fish and place it in a large bowl. Mix in the mashed potato and chervil ( or parsley ) and season with salt and black  pepper. Using lightly floured hands, mould fish - potato mixture into 12 round patties. Place breadcrumbs in a shallow container. Dip each fish cake first in the egg and then into the breadcrumbs, ensuring they are evenly coated.
• Chill fish cakes inthe refrigerator for 30 minutes. Heat the oil in a deep saucepan and deep- fry fish cakes. Serve with tomato- bell  pepper salsa.

NOTE-Serves 12