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

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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