A tasty way to jazz up frozen fish
400g potatoes, chopped
25g butter
salt and pepper
360g frozen white fish fillets, defrosted, skin and bones removed
2 hard boiled eggs, chopped
cornichons, chopped
2 tbsp plain flour
1 egg, beaten
crushed cornflakes
1 tbsp olive oil
Preheat the oven to 200C
Cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes.
Mash with a potato masher until smooth then mix in the butter. Taste and add salt and pepper as necessary. Set aside to cool.
Meanwhile, half fill a frying pan with boiling water and place over a medium heat. Add the defrosted fish fillets and poach gently for 5-6 minutes, or until just cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes.
Break the fish into flakes and add to the mashed potato. Mix in the egg and cornichons. Taste and add salt and pepper as necessary.
Put the flour into a shallow bowl and season with a pinch of salt and pepper. Put the beaten egg in a separate shallow bowl and the cornflake crumbs in another shallow bowl. Shape the potato and fish mixture into six patties.
Dust a fishcake in the flour, shaking off any excess, then dip into the egg, making sure all sides are coated and finally roll in the cornflakes, coating all the sides in crumbs. Set to one side while you repeat with the other fishcakes. At this point the fishcakes can be chilled for up to 24 hours until needed, but otherwise refrigerate for at least 20 minutes to allow them to firm up.
Line a baking tray with baking paper and place the fishcakes on top. Drizzle with olive oil and bake for 15-20 minutes, turning after 10 minutes.
