- Remove fish skin and bones, then flake the meat. Combine cooked potatoes and flaked fish in a food processor. Add seasoning ingredients and blend until mixture turns smooth and well mixed.
- Divide mixture into equal portions. Lightly flour your hands and shape each portion into a round cake. Coat lightly with beaten egg and dust with flour.
- Shallow-fry the cake slices in a non-stick pan until golden brown. Drain, then serve the fishcake immediately with a squeeze of lime or lemon juice.
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