Kent Twice Laid Fishcake Recipe
Kent Twice Laid Fishcake Recipe
Kent School dinner recipes
An interestingly named egg savoury snack from Kent. Similar to modern fish cakes, this was once a way of using up leftover fish.
Serves 4
Ingredients
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300g white fish
300ml milk
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350g mashed potatoes
2 eggs, hard boiled
1 egg for dipping
100g fresh wholemeal breadcrumbs
pinch of ground black pepper
Method
1 Poach the fish in milk. When the fish is cooked, using a slotted spoon remove it from the pan (reserve the milk for later). Carefully remove and discard any bones or skin from the white fish fillets.
2 In a bowl flake the fish and mix in the mashed potatoes.
Add a little of the reserved milk to the mixture to help it bind together.
3 Shell the hard boiled eggs and chop. Gently stir into fish mixture.
4 Add pepper to taste and divide the mixture into 8 balls.
5 Dip into the beaten egg, roll in breadcrumbs and oven bake until crisp and golden.
Nutritional analysis per portion
Energy kcal
301.0
Calcium mg
161.6
Protein g
25.6
Sodium mg
244.4
Fat g
10.4
Iron mg
2.1
Saturates g
4.7
Zinc mg
1.9
Carbohydrate g
27.2
Folate �g
61.1
NME g
0
Vitamin C mg
5.1
Fibre g
2.6
Vitamin A �g
130.2
Celebrate Kentish Food Week - 27th September - 1 October 2010
