A delicious English specialty, fish cakes must be well seasoned and have a high proportion of fish to potato. Use white fish or salmon.
500g potatoes, peeled 30g butter
500g white fish fillets
1 small onion, finely chopped
2 Tbsp chopped tarragon or parsley
salt and pepper
½ cup Edmonds standard flour
1 Tbsp water
1–1½ cups dried breadcrumbs
oil for shallow frying
1. Boil the potatoes in salted water until tender. Drain and mash with the butter.