Simple-To-Make Fish Cakes

Makes about 18 small fish cakes – enough for 3 adults and 3 children

Ingredients

2 large baking potatoes, peeled and chopped into 2cm cubes
50g (13/4oz) butter
1 tbsp milk
200g (7oz) cod fillet
200g (7oz) smoked haddock
3 hard-boiled eggs
3 tbsp chopped chives
Salt and freshly ground black pepper 
2 eggs, beaten
Flour for coating
Oil for frying

Method

Preheat oven to 220°C/425°F/Gas Mark 7. Boil the potatoes in a pan of salted water until very tender. Drain and mash with the butter and milk. Wrap the fish fillets in foil and pop in the oven for 15 minutes. Open the foil packages and pour any liquid from the fish into the potatoes. Allow the fish to cool before removing any skin and bones, and flaking into thumbnail-sized pieces. Chop the boiled eggs into pea-sized pieces and mix into the potato with the fish and chives. Season to taste. Put the beaten eggs and the flour into two separate bowls. Turn the fish potato mixture into patties using your hands and coat with flour, then the beaten eggs, then flour again. Put them on a plate and refrigerate for at least 30 minutes, so they don’t fall apart when cooked. Fry in a large pan until golden.