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Digital Subscriptions > Delicious Magazine > July 2018 > FISHCAKES

FISHCAKES

Fishcakes are all about thrift, says Debbie Major. They evolved during times when expensive fish needed to be padded out with cheaper ingredients to make money go further. As with many recipes borne out of frugality, they have timeless appeal, making them more than worthy of a slot in our recipe hall of fame

The recipe hall of fame

THE MASTER RECIPE Cod and parsley fishcakes

MAKES 8 FISHCAKES. HANDS-ON TIME 1 HOUR 15 MIN, PLUS CHILLING

MAKE AHEAD

Once shaped, the fishcakes will keep, covered in the fridge, for up to 3 days. Fry just before serving, or cool the cooked fishcakes, chill in the fridge, then reheat in a hot oven until piping hot. The tartare sauce will keep for several days in the fridge, covered.

• 800g floury main crop potatoes, such as king edwards

• 800g cod fillet (skin-on)

• 25g unsalted butter, melted

• 20g fresh curly parsley, leaves chopped

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About Delicious Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.