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Two-Potato Fish Cakes with Parsley Sauce

As with Crushed New Potato Fish Cakes with Horseradish Mayonnaise you’ll want nothing more than a green salad to serve alongside these fishcakes — but that’s about all these two recipes have in common (even the spelling [one word or two?] is different!) except for being marvelously delicious, both. While this iteration may be ‘milder’ in flavor it is by no means bland, and we especially like the finishing touch that the parsley sauce provides.

You may freeze the shaped, uncooked fishcakes on a baking sheet until solid, wrap well and store in the freezer for up to 2 months. Defrost fully before cooking.

Two-Potato Fishcakes with Parsley Sauce

14 oz. Russet potato, peeled and cut into 1” chunks
14 oz. sweet potato, peeled and cut into 1” chunks
11.5 oz. frozen white fish, defrosted (we like to use Whole Foods’ cod fillets)
Small bunch fresh flat-leaf parsley, finely chopped
2 tbs. unsalted butter
2 tbs. all-purpose flour, pus extra to dust
1¼ cups whole milk
Vegetable oil for frying
Lemon wedges to serve

Cook the potatoes and sweet potatoes in a pan of well-salted boiling water for 10-15 minutes until really tender. Drain and mash well together, then set aside in a bowl.

Meanwhile put the fish in a large frying pan and cover with water. Bring to the boil, then turn off the heat and let stand, covered, for 6-8 minutes until cooked. Remove with a slotted spoon, then flake into chunks.

Mix the fish into the mash, season well with salt and freshly ground black pepper, then add a quarter of the chopped parsley. Shape into 8 fishcakes, then chill for 20 minutes.

To make the sauce, melt the butter in a pan, then add the flour and cook, stirring, for a couple of minutes. Gradually stir in the milk until you have a smooth sauce, then bubble for 2 minutes or so to thicken. Season well and stir in the rest of the parsley.

Heat a shallow layer of oil in a frying pan over medium-high heat. Dust the fishcakes with flour, then fry in two batches for 3-4 minutes on each side until crisp, golden, and cooked through. Warm the parsley sauce, then serve with the fishcakes and lemon wedges.

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