Cod Roe Potato Cakes with a Pancake Twist
The kids love fish cakes made with fish roes , potato and coated in breadcrumbs. I had some tinned cod roes in the fridge and plenty of spuds still in the sack I got from the fish shop, but was lacking in breadcrumbs. So I improvised and made a slightly thicker than usual pancake batter to coat them instead. It was a complete hit at lunchtime today – the recipe made 8 cakes: 4 between the kids today and enough left for tomorrow!!
Two large potatoes
A tin of cod roes
Large knob of butter
- Crack the egg and whisk in two generously heaped dessert spoons of spelt flour (or any other plain flour) and enough milk to make a thick batter. Put in the fridge to cool.
- Peel and boil the potatoes. When cooked, mash with plenty of butter. Drain and add the tin of cod roes and mash them into the potato.
- Heat 1cm depth of olive oil in a frying pan.
- Make into 8 small patties a bit smaller than the palm of your hand, and dip into the batter so they are fully coated. Shallow fry in the olive oil until golden brown and the batter is cooked through.
- Serve with lots of salt and vinegar and veggies of your choice.