Wine Making

Helens Homemade Fishcakes Recipe




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Homemade Fishcakes - simple as simple gets. This makes 8 good

sized fish cakes



Put 4 large baked potatos in the oven, gas mark 220. Rub sea

salt into the skins and then turn the potatoes every 20 mins or

so. They will take about 1 hour and 45 minutes.



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When the potatos are nearly ready, get a baking tray and place

foil down - leave enough so you can wrap the fish up! Place 3

salmon fillets and 2 cod fillets onto the tray. Sqeeze a little

lemon and drizzle a little white wine if you have any! Wrap the

fish up and cook for 12-15 minutes or untill cooked. Please low

down the oven as opposed to the top where the potatoes should be

Once cooked take the potatoes and fish out. Leave both to cool.

Flake the fish and the inside of the potato into a bowl, add

salt, pepper and a few knobs of butter. Lightly blend the

mixture, but be carefully not to mash! Add about 2 handfuls of

finely chopped spring onions and about 1 handfull of finely

chopped parsley. Once all the mixture is together, put in a

fridge and leave for a few hours untill chilled. Once chilled

you can make the mixture into round patty shapes and again leave

to chill for at least half an hour



You then have 2 options Option 1 - lightly dust in seasoned

flour (sale & pepper) flour and fry straight away OR Option 2 -

dust in flour, then in eff then in breadcrumbs. Dont buy shopped

Piquant Barbecue Sauce


2 md Onions, chopped 2 t Mustard Olive oil 4 t Extra hot chile

powder 1 Green bell pepper, chopped 1 t Cumin 2 Beef tomatoes,

chopped 1 .....
breadcrumbs use some bread toast it and crunch up to make your

own crumbs but remember season them!



Serve with a wedge of lemon and salad with perhaps a oil and

balsamic reduction dressing



About the author:

Helen Porter, internationally acclaimed celebrity chef, writes

exclusively for www.helensrecipes.com



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