Heat 1cm of oil in a frying pan. Cook the fritters in batches until golden brown and crisp on both sides. Keep warm in a low oven while the others cook. Serve with lemon wedges.
Ingredients
- milk 300ml
- onion 1, grated
- smoked cod fillet 500g
- floury potatoes 2 large, peeled and diced
- lemon 1, zested
- dill ½ a small bunch, chopped
- plain flour 3 tbsp
- egg 1
- lemon wedges to serve
Method
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Step 1
Put the grated onion in a pan with just enough milk to cover. Simmer for 5 minutes then add the fish and poach gently for 5 more minutes. Turn off the heat and cool.
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Step 2
Strain the milk into another pan. Add the potato, cook until tender, then drain reallly well.
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Step 3
Tip the fish and onion into a bowl. Flake the fish and discard any skin and bone.
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Step 4
Mash the fish with the potatoes, lemon zest, dill, flour and egg and season well. Scoop the mix out in rough tbsps and put on a tray. Chill in the fridge for 30 minutes, or until you want to cook them.
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Step 5
Heat 1cm of oil in a frying pan. Cook the fritters in batches until golden brown and crisp on both sides. Keep warm in a low oven while the others cook. Serve with lemon wedges.
Nutritional Information
- Kcals 138
- Fat 7.8g
- Carbs 7.8g
- Fibre 0.8g
- Protein 7g
- Salt 0.8g
