This week on Make Do Monday we are sharing a savoury recipe. Although these fish cakes are more potato than fish, the proof is in the eating as they are very tasty!
Lindsay says they are best served with boiled new potatoes and carrots.
Ingredients for 6-8 fish cakes:
1 large tomato diced
1.5 lbs of cooked mashed potato
8 oz of fish flaked and cooked
Salt and pepper
2 oz crisp bead crumbs.
1 egg (optional)
1. Start by dicing the onion and tomato, put both in a pan and fry until soft.
2. Blend with the cooked potatoes and fish, making sure it all get mixed together.
3. Season to taste.
4. Divide into 6-8 rounds, you can coat the cakes in egg to get the breadcrumbs to stick if you like, but in war time and eggs being rationed it would probably have been considered waste of an egg .
5. Bake on gas mark 5 until crisp .
Also I thought I’d remind you that we are running a competition on The Dig for Victory’s facebook page where you can win two signed books by James Holland who is a guest speaker at the show. Share a WWII homefront story from your family history here!