Missy SUE Fish cakes
Ingredients
4 x 425g tins Middlecut fish in water/brine.
2 medium potatoes per tin, peeled
2 onions, finely chopped
Kelloggs CornFlake crumbs
5 eggs
2 tsp curry powder - any
20g fresh parsley, finely chopped
Wax wrap
Preparation
boil potatoes in water with tsp salt
drain thoroughly
add onions, parsley and curry powder
add salt and pepper, to taste
mash and mix, allow to cool
open and drain tins properly- slightly bash and then add
add eggs
mix well. must be a dry mixture - no water from potatoes or tins !!!
make rough balls and lay on wax wrap. ensure all are similar
press and make smooth balls
dip into beaten eggs
coat with Kelloggs crumbs, and final shape
place on waxwrap sheet on baking tray
place in fridge until cooking time
Cooking
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