Star Fishcakes - Fishbox

Fishboxer Fish is the Dish from Edinburgh

Ingredients

2 fillets of any white fish

2 large potatoes 

1 tbsp fresh parsley

2 large eggs

flour 

breadcrumbs

lemon zest (optional)

Salt & Pepper

Method

Cut your fish up finely and add to the mashed potato. Season with salt, pepper and lemon zest (if you wish). Add a little bit of beaten egg to bind.

Divide the mixture into 4 even sized pieces then roll into a ball and press into a cookie cutter or use a knife to shape the cake into a star.

For best results leave to chill in the fridge for 30 mins. 

Have 3 separate bowls with flour, remainder of the beaten eggs and breadcrumbs.

Take each fishcake, cover in flour, then egg, then breadcrumbs and place on a greased baking tray.

Bake for 15-20 minutes until piping hot and the outside is golden and crunchy.

Serve on a bed of mixed leaves