October 14, 2009 2 Comments
Hardly fine dining, but for a healthy midweek dinner for this tired but greedy, it was perfect. Due to the potato in the fishcakes, I attempted to avoid carb overload by just serving with veg, but I am imagine these would go brilliantly with chips… mmmhh.. chips. Anyway, what was nice was a serving of lime pickle to go with them. Mango chutney would have been great also. Serves 2.
- 300-350g skinless fish – I had a packet of mixed fish suitable for fish pie, but salmon, mackerel, cod, coley, trout will be fine too
- half a pint of milk
- 300g mashed potato, mashed without butter or milk
- 2 tbsp madras curry paste
- enough vegetable oil to grease a baking tray
Put the fish in the cold milk in a saucepan and bring to the boil. Turn off the heat and leave to cool. Drain of milk and flake roughly. Allow the mashed potato to cool down and then, in a large bowl, stir together the fish, potato and curry paste. Preheat the oven to gas 6. Shape the fish and potato mixture into 4 large cakes and place onto an oiled baking tray. Put into a hot oven and cook for 20 minutes. Et voila. Scoff.