Vegetable and Fish Cakes
- 1/2 cup potato or sweet potato
- 1/8 cup carrot
- 1/8 cup leek
- 1/8 cup baby sweet corn
- 1/8 cup broccoli or peas
- 1/4 cup skinless white fish
- A little chopped dill (optional)
- 1/2 beaten egg
- 1/4 cup breadcrumbs
- 1-2 teaspoons olive oil
- A little all-purpose flour
Wash, peel and chop the potato and carrot. Steam for 5 minutes.
Finely slice the leek, corn, broccoli or peas, add to the potato and carrot and steam for another 5 minutes.
Check the fish for bones and finely chop, add to the steamer with the dill if using and cook for another 5 minutes.
Meanwhile beat the egg and set aside. Either blend or mash the fish and vegetable mix depending on how coarse or smooth you prefer it.
Add in the egg.
Heat the oil in the frying pan and flour your hands then scoop a tablespoon sized dollop of the mix and form a patty (the mixture will be moist ) and drop it in the breadcrumbs to coat.
Fry each side for 3-4 minutes until golden.