Ingredientes:
240g (½ lb.) cooked cod or haddock
240g (½lb.) boiled potatoes
1 tblsp MCT Oil
1 tblsp chopped parsley
Salt and pepper
Lemon juice to taste
Skimmed milk – to bind
1 egg white – lightly beaten
Dry breadcrumbs ( check what bread you are allowed)
MCT Oil for frying
Serves: makes 4 cakes
Oven temperatures: 180°C (350°F) or gas mark 4Method:
Skin, bone and flake fish
Mash the drained potatoes and mix in the oil
Add the fish, parsley and seasoning
Add lemon juice to taste
Bind if necessary with a little skimmed milk
Shape into cakes on a floured board
Dip in egg white, then coat with breadcrumbs if allowed
Fry in MCT Oil until crisp and golden brown
Drain on kitchen paper
Could be served with tomatoes fried in MCT Oil or with tomato sauce.
