Baked Fish Cake

Method

• Cut the potatoes into chunks and place then in a saucepan with enough water to cover adding a little salt if liked
• Heat until just about to boil
• Meanwhile lay the fish on a plate or dish to cover the saucepan and cover it with a second plate lid or foil
• Put the fish on the pan when the water is boiling then reduce the heat so water does not froth over
• Cook the potatoes until tender-10-15 minutes if the chucks are faily small
• Set the aside without uncovering it
• Drain and mash the potatoes beating the well until smooth
• Mix in the butter milk lemon peel parsley and anchovy extract is used Preheat oven to 400 degrees
• Grease a quicke dish or baking pan
• Pour any cooking juices from the fish into the potato mixture
• Flake the flash off the skin discarded any bones and at it to the potatoes
• Mix well adding seasoning to taste
• Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up
• Flatten the top of the mixture sightly then sprinkle it with a little of the flour
• Use a spatula and slice to flatten the mixture into a little neat circle about 7" across
• Pat the sides with the knife and the top with slice to that the mixture is even and neatly shaped keep sprinkling with the flour to coat the outside evenly
• Trickle the oil over the fish cake and bake it for about 30 minutes until well browned
• Cut into wedges to serve.