Name: Mornay melting-middle fishcakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 500g white fish fillets, skinless and boneless; 2 medium potatoes, peeled and cubed; 1/2 cup grated cheddar cheese; 2 tbsp butter; 1/4 cup milk; 2 green onions, finely chopped; 1/4 cup all-purpose flour; 1/4 cup breadcrumbs; 2 eggs, beaten; Salt and pepper, to taste; Vegetable oil, for frying

How To Make Mornay melting-middle fishcakes

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Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

500g white fish fillets, skinless and boneless
2 medium potatoes, peeled and cubed
1/2 cup grated cheddar cheese
2 tbsp butter
1/4 cup milk
2 green onions, finely chopped
1/4 cup all-purpose flour
1/4 cup breadcrumbs
2 eggs, beaten
Salt and pepper, to taste
Vegetable oil, for frying

Instructions

In a large saucepan, boil the potatoes until tender. Drain and mash with butter and milk. Set aside.
In a separate saucepan, poach the fish fillets in boiling water until cooked through. Drain and flake the fish.
In a bowl, mix the mashed potatoes, flaked fish, grated cheese, and chopped green onions. Season with salt and pepper.
Shape the mixture into 4 equal-sized patties and refrigerate for 10 minutes to firm up.
In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
Dip each fishcake into the flour, then into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large frying pan over medium heat. Fry the fishcakes for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the fishcakes from the pan and drain on paper towels.
Serve the Mornay melting-middle fishcakes hot, garnished with a sprinkle of chopped green onions.