A blend of smoked salmon and white cod with creamy filling of mash potato and the outer shell of crispy batter.


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    • 100g of smoked salmon, cut in small squares
    • 250g of skinned and boneless cod, shredded
    • 800g mash potato
    • 15g fresh chives, chopped
    • 3 spring onions, finely chopped
    • 2 tbsp fresh parsley, chopped
    • 400g cheddar cheese, grated
    • Salt & Pepper
    • 1/2 cup of petits pois peas
    • 3 cups of Breadcrumbs
    • 4 fresh range eggs, beaten
    • 2 cups of plain flour
    • 2-3 cups of vegetable oil, for frying


    1. Mix all the ingredients together in a deep mixing bowl (apart from the eggs, the flour, the breadcrumbs and the vegetable oil). Stir up well with your bare hands. Spread onto a large sheet lined with foil and press into an even layer. Let chill for 30 mins, maximum an hour to set up.
    2. Now, cut the mixture into a 3-inch rounds with a cookie cutter and set aside. Roll up remaining mash mix and continue to cut into rounds until complete. Get a bowl for the beaten eggs, the plain flour and the breadcrumbs. Coat each fish cake in flour shaking off excess, then dip it into the beaten eggs, then into breadcrumbs.
    3. Heat the oil in a frying pan in medium fire. Then place the fish cakes into the frying pan and fry each side until they get golden brown.


    When you are done with frying, get a plate and cover its bottom with some kitchen paper and then place each fish cakes to suck up the remaining oil from them.

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