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
300g white fish
300ml milk
Most Read
- 1 Five jailed after 'cold blooded' murder of Enfield father
- 2 Hampstead Town's first Labour councillor stands down weeks into office
- 3 Crouch End pub ransacked and charity money stolen
- 4 5 of the best things to do with kids in north London
- 5 Olympic ace opens Highgate primary school's new running track
- 6 Cartoonist creates celebrity tube stops
- 7 Walking book club: Hampstead Heath, Death and The Penguin
- 8 7 of the best Chinese restaurants with delivery in north London
- 9 Renaissance painting discovered in pensioner's bedroom sells for £255k
- 10 Highgate pub landlords to appeal restrictive licence approval
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