Fish Cakes with Herbs
|3/4 lb haddock or cod fillet|
|1 tbs lemon juice|
|1 tbs Worcestershire sauce|
|1 tbs prepared horseradish|
|1/2 cup milk|
|1 tbs fresh chives, chopped|
|1 tbs fresh parsley, chopped|
|1 and 3/4 cups potatoes, cooked and mashed|
|1 and 1/3 cups bread crumbs|
|oil for frying|
- Puree the fish in a blender or food processor with the lemon juice, Worcestershire sauce and horseradish.
- Transfer mixture to a bowl and stir in the milk, herbs and potatoes until evenly blended.
- Shape the mixture into 4 patties, then coat with bread crumbs.
- Add about 1/2 inch of oil into a large frying pan and using medium heat fry the fish cakes, turning once until golden on both sides. About 3-4 minutes per side.