INGREDIENTS
SERVES 2
1 Loin of smoked fish (I used smoked cod, less salty)
1 Cup of milk
1 Cup of water
1 Fresh Bay leaf
Freshly ground pepper
Pinch of salt
1 Tablespoon mayo
1 egg
1 medium potato (skin left on) diced
6 left over water biscuits/crackers (I used seeded ones)
Sprig of fresh thyme
Spritz of lemon
METHOD
1 Add the water, milk, bay leaf, salt & pepper to a shallow pan and bring to a simmer.
2 Then add the fish and cover with foil or a lid for 3 minutes.
3 Remove the fish from the pan, now add the diced potato and boil in the fish stock until the potato is tender.
4 Add the cooked diced potato, thyme, lemon and mayo to the fish and lightly mash, but keep quite lumpy.
5 Pulverise the crackers in a processor or Pestle and mortar and sprinkle into a saucer.
6 Beat the egg and pour into a saucer
7 Now for the messy bit! Take a small handful of the fishcake mixture and form a ball, roll first in the egg and then into the cracker crumbs.
Place on an oven tray with grease proof paper, put a small dot of oil or butter under each cake. Pat down to form fishcakes, should make about four.
8 Place in a pre heated oven 180c fan for 12 - 15 minutes until golden brown.
Serve with a crisp green salad and a dollop of Mayo.
