Gertrude's No-Mince Fish Cakes

Ingredients

• 1.2 potatoes, peeled
• 2.1 onion, peeled; boiled with potatoes
• 3.water, salted; enough to cover potatoes and fish
• 4.1 kilogram hake fillets, filleted and skinned
• 5.1 onion, whole; grated; raw; for the mix
• 6.sugar, see uncertainty note
• 7.60 millilitre matzo meal
• 8.2 eggs, beaten
• 9.10 millilitre salt
• 10.black pepper, to taste
• 11.fish spice, to taste
• 12.oil, for frying

Method

1. 1.Boil potatoes and onion with sufficient salted water to cover. When potatoes are nearly cooked, add the fish.
2. 2.Boil gently until fish is cooked. Drain and discard cooked water.
3. 3.Mash the potatoes and flake the fish.
4. 4.Mix together the potatoes, fish, grated onion, sugar, matzo meal, eggs, salt, pepper and fish spice. Taste for seasoning.
5. 5.Shape into flattish patties and fry in oil.

Notes

• Called 'no-mince' because the fish is flaked rather than minced — a quicker, lighter texture than traditional minced fish cakes.
• Matzo meal suggests this recipe may be used for Passover.