IRISH COD FISH CAKES

Irish Cod Fish Cakes image

Provided by @MakeItYours

Number Of Ingredients 16

butter or oil (for frying the fish cakes)
1lb cod fillets
1/4 teaspoon black peppercorns
1 Small onion (peeled and sliced)
1 cup milk
2 cups mashed potatoes
1lb flaked cooked cod
2 tablespoons finely chopped parsley
1 or 2 clove minced garlic
1 Small egg (for binding the fish cakes)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup flour (for dusting the fish cakes)
2 Large beaten eggs (for coating the fish cakes)
1 cup fine breadcrumbs (for coating the fish cakes)
1/2 cup grated parmesan cheese

Steps:

Pour the milk into a large saucepan and add the sliced onion and peppercorns.
Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
Flake the fish into a large mixing bowl, taking care to remove all the bones.
Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well together. Add the parmesan cheese if desired.
Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
Using floured hands form the mixture into flat cakes.
Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
Serve hot with a side of vegetables or a crisp green salad.