Читать книгу Home Cooking - Rachel Allen - Страница 117

Fish cakes are a great way of using up leftover cooked potato and fish and they go down well with children. You can also experiment with other ingredients like chilli, finely chopped cooked vegetables or different herbs to give a different flavour each time. Serve the fish cakes with a flavoured mayonnaise (see overleaf) or tomato relish.

600g (1lb 5oz) floury potatoes

Salt and freshly ground black pepper

400g (14oz) skinned white fish, such as cod, haddock or hake

150g (5oz) butter, diced

4 tbsp white wine

Juice of ¼ lemon

150g (5oz) button mushrooms, sliced

200g (7oz) cooked and peeled shrimps or small prawns, any larger ones chopped

2 egg yolks

3 tsp Dijon mustard

4 tbsp finely chopped herbs, such as parsley, tarragon, dill or chives (either one herb or a mixture)

3–4 tbsp olive oil