Traditional Fishcakes
This traditional fishcake recipe will remind you of afternoons at your grandma's house. Fry up these delicious fishcakes for the perfect midweek meal.
- 1 tin Middle cut fish Flaked
- 1 Onion Finely chopped
- 1 Handful Parsley Finely chopped
- 3 Slices White bread Crust cut off, soaked in water
- 2 Eggs
- Salt To taste
- Pepper To taste
- 250 ml Flour For coating
- 30 ml Oil For frying
Squeeze the water from the bread and combine with the fish, parsley, onion, eggs, salt and pepper in a mixing bowl.
Mix the ingredients with your hands and form medium sized fishcakes.
Coat the the fishcakes in flour and set in the fridge to chill for an hour.
Shallow fry the fishcakes in oil on a medium-high heat until golden brown. Flip them regularly while frying.
Drain on a paper towel before serving.