Fish Cakes

Boil the potatoes until soft and then drain and mash.  Pour the milk into a saucepan, add the bay leaf, peppercorns and onion and place over medium heat. Bring to the boil and then add the fish, making sure it is submerged in the milk. Switch of heat and leave to poach for 6 minutes. Remove the fish from the poaching liquid and drain well.

Flake the flesh before adding to the potato, spring onion and parsley. Stir to combine. Season with NoMU Hooked, salt and pepper. Add the egg and flour and mix through. Divide the fish cake mixture into 8 pieces and shape into 2cm thick cakes. Shallow fry the fish cakes in the oil until golden and cooked through.

Makes: 8

Tip: Use your favourite fish or combine flavours for added depth and character. Joseph likes Salmon & Haddock.  If you can find beautiful crab meat, all the better! These are also ideal when made bite-size for kiddies parties.

For the Dipping Mayonnaise: Simply combine all the ingredients together. Serve as an accompaniment to the fish cakes.