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Sample menu and recipes

Fish cakes

"These are versatile because you can use a variety of fish. They can be made the day before, then kept covered in the fridge and cooked when you get home"

- from The Brooksbank School.

Ingredients

450g Tuna, Cod or Haddock fillets
450g Potatoes
2-3 tbsp of Milk warmed
1 Egg
2 tbsp Parsley chopped
2 tbsp Plain Flour
115g Fresh Breadcrumbs
Dash of Olive Oil
1 Lemon (optional)

Instructions

1. Place the fish in a pan and add enough milk to just cover. Bring to the boil, lower the heat and poach gently for 15 minutes or until just cooked. Cool, then drain the fish and flake, discarding any bones or skin.
2. Meanwhile peel the potatoes, cut in to even sized pieces and cook in boiling water until tender. Drain well and mash enough warm milk to make them smooth.
3. Mix the fish with the mashed potato and parsley.
4. With floured hands, shape the mixture into cakes. Brush with beaten egg and coat in the breadcrumbs, making sure the cake is covered. Chill for about 30 minutes or until ready to cook.
5. Heat some oil in a frying pan and shallow fry the fish cakes for about five minutes on each side or until golden and crisp. Drain on kitchen paper then serve immediately, accompanied with lemon wedges if you wish.
6. To bake in the oven, lightly brush with a little olive oil, place on a baking sheet and cook in the oven at 200C for 15 to 20 minutes or until piping hot and golden.

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