- 500g (1lb) potatoes, cut into chunks
- 1 tbsp lemon juice
- 30g (1oz) butter
- 200g (7oz) fresh white or pink fish such as cod or salmon, bones and skin removed, or a tin of salmon or tuna in oil or spring water, drained
- Milk for poaching
- 6 spring onions, trimmed and chopped
- Ground black pepper
- A little flour to prevent sticking
- 1 egg
- 2 tbsp milk
- 90g (3oz) fresh breadcrumbs (stale bread works best or you can buy them ready made)
- 3 tbs vegetable oil
Cook the potatoes in a pan of boiling water until soft, usually about 12-15 minutes depends on the size of chunks. Drain, and mash with lemon juice and half the butter.
If you are using fresh fish, poach it in a pan of milk; add enough milk to cover the fish, bring to the boil, then reduce the heat and simmer until the fish is no longer translucent, about 5-10 minutes. Drain the fish and chop into small pieces, check that there are no bones left.
In a separate pan, fry the spring onions in the remaining butter until soft. Add the spring onions, fish and pepper to the potato mixture and combine. Divide the mixture into 8, and pat into burger shapes with floured hands.
Beat the egg and milk together in a bowl. Coat each rissole first in the egg, then in the breadcrumbs.
Heat half of the oil in a frying pan over medium heat, then turn the heat down to low and add 4 rissoles. Fry, turning once, until golden brown, about 5 minutes on each side. Drain on kitchen towel and keep warm. Add the rest of the oil and repeat the process with the remaining rissoles. Serve with salad if you like.
Makes 8, so you can feed the family or they can be frozen when cooled, but should be used within a week