I used the recipe out of "The best of Mrs Beeton's Easy Everyday Cooking" recipe book. I was out of plain flour, so had to use gluten free brown flour mix, and instead of pan frying them, I baked them. Next time I will definitely pan fry them!
350g/12 oz cooked white fish, flaked
450g/1 pound potatoes
25g/1 oz butter
30ml/2 tbsp single cream or milk
15ml/1 tbsp finely chopped fresh parsley
salt and pepper
50g/2 oz plain flour
oil for shallow frying
Remove any bones from the fish. Cook the potatoes in a saucepan of
boiling water for about 30 minutes or until tender. Drain thoroughly and
mash with a potato masher, or beat with a hand-held electric whisk until
smooth. Beat in the butter and cream or milk. Add the flaked fish and
parsley, with salt and pepper to taste. Set aside until cold.
Form the fish mixture into 8 portions, shaping each to a flat, round
cake. Spread out the flour in a shallow bowl, add salt and pepper and
use to coat the fish cakes.
Heat the oil in a frying pan, add the fish cakes and fry for 6-8
minutes, turning once. Drain on absorbent kitchen paper, arrange on a
warmed serving dish and serve.
**Next time I make this, it will be with leftover mashed potatoes
instead of actually measuring out the butter and milk. I also didn't
quite have enough fish, but they still turned out pretty good.