Fishcakes

It all started with half a punnet of uneaten and slightly squishy cherry tomatoes. Had I just chucked them out, none of this would have happened and my kitchen would not be in its current state of devastation. To cut a long story short, the tomatoes became a small quantity of very intense tomato sauce, and I thought, “yes! fishcakes!” – oops.

For the fish I just used some frozen blocks of “cod portions” – basically all the ugly bits that can’t be sold as fillets are squished together, frozen, and then sawn up. Given that most of the “fresh” cod you see at the fish counter in a supermarket has already been frozen and thawed, there’s no need to get precious about this sort of thing.

The frozen blocks of fish got poached in a saucepan of milk with a bay leaf, whilst an equivalent amount of spuds (peeled and chopped into chunks) were being simmered next door. (Washing up count = 2.)

When the fish was done, it was turned out onto a rimmed chopping board, flaked, and picked through for any bones and bits of skin, and after, combined with the mashed potato in a bowl. (Washing up count = 4.)

After a bit of squishing with a spoon and then by hand to get to the right texture, the resulting mass was rolled into ball about two inches across and half an inch thick, floured and popped on a plate to await their fate. (Washing up count = 6.)

Finally the fishcakes were fried…

Action Shot!

…until crisp on the outside, before being gratefully gobbled up with the aforementioned tomato sauce. (Washing up count = 7.)

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