Baked Fish Cake

Ingredients

1 kg potatoes

500 g Whitefish fillet

2 tsp butter

4 tsp milk

lemon peel, grated

2 tsp parsely, fresh and chopped

3 tsp flour, all purpose

2 tsp oil salt and

pepper to taste

Preparation

Cut the potatoes into chunks and place then in a saucepan with enough water to cover, adding a little salt and heat until just about to boil.

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 chuncks are faily small.

Set the fish aside, without uncovering it.

Preheat oven to 400 degrees.

Drain and mash the potatoes, beating them well until smooth. Mix in the butter, milk, lemon peel and parsley.

Grease a baking pan and then pour cooking juices from the fish into the potato mixture.

Discard any bones, and add the fish meat 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. Pat the sides and top with the knife and make sure 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.