St Helena Fishcakes
Servings: 18 Fishcakes
Ingredients
- 450 g Fish (Saints love Tuna, but works with any Fish)
- 450 g Potatoes
- 1 Onion (Large, Chopped)
- 2 Rashers of Bacon (Finely Chopped)
- 1 Chilli
- Salt and Pepper to taste
Instructions
- Wash fish. Shred or mince fish with a knife until very fine.
- Peel, dice and boil potatoes. Then mash them.
- Heat oil and fry onion, bacon and chill until onion starts to brown. Remove from heat.
- Combine the onion, bacon and chill with the potatoes.
- Add the fish to the mixture while potatoes are still hot and mix it together. Then mix in the beaten egg, and season with Salt and Pepper.
- Form patties with your hands (about 5 cm in diameter), flatten slightly and dust with flour if necessary. Tip 1: Wash hands regularly to prevent the mixture from sticking to your hands when forming patties. Tip 2: Uncooked patties can be frozen for frying later. Defrost patties completely before frying.
- Fry patties in hot oil until both sides are golden brown.
- Serve as a main meal with rice and vegetables, or as a snack in a roll.
Notes
Serving suggestion: Saints like their Fishcakes with some Rice and Vegetables with some Onion gravy. Or in a nice crusty roll with some Onions and their favourite sauce.