Fish Cakes (Irish)

This recipe appears in Irish writer Molly Keane's wonderful Nursery Cooking book and is a signal example of the genre.

1 lb russet potatoes, coarsely chopped (500 g)
¾ lb cod, hake, or halibut fillets, skinned and boned (375 g)
1 Tbsp. ketchup
1 Tbsp. fresh parsley, minced
1 Tbsp. lemon juice, freshly squeezed
3 eggs, beaten
½ cup all-purpose flour, unbleached (50 g)
sea salt
black pepper, freshly ground
2-3 Tbsp. Canola oil
⅓ cup (10 g) corn flakes, finely crushed, or ⅓ cup (50 g) Irish rolled oats

To Serve:
tartar sauce

Put the potatoes into a medium pot and cover with cold water. Salt the water generously, then cover the pot and bring to a boil over high heat. Reduce the heat to medium and continue cooking the potatoes, still covered, for 15-20 minutes or until the potatoes are very soft.

Meanwhile, put the fish fillets into a medium skillet, add water to cover, bring to a boil over medium heat, and then reduce the heat to low and simmer for about 10 minutes or until just cooked through. Drain and set aside.

Drain the potatoes, then return them to the pot and mash them well. Flake the fish into the pot, then stir in the ketchup, parsley, lemon juice, freshly squeezed, and about two-thirds of the eggs, or just enough to bind the mixture. Stir the mixture vigorously until well combined.

Spoon the mixture into 4 mounds of equal size on a floured board, then, with floured hands, shape each mound into a round cake about ¾" (2 cm) thick.

Put the flour in a medium bowl and season generously with salt and pepper.

Heat the oil in a medium skillet over medium-high heat. Coat each fish cake in the seasoned flour, then in the remaining egg, and then dredge in the corn flakes or oats. Fry for 7-8 minutes per side, or until golden brown, turning once.

Makes 4 servings.