00:07well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:12all again and thanks for coming over to check out this week's archive recipe and this one is from
00:18seven years ago and as you'll see as you watch the video i was very much in love with the
00:24zoom
00:24in button so apologies for that so let me go and pass you over to me from seven years ago
00:30and these
00:31delicious fish cakes and i'll catch up with you at the end the first thing you want to do guys
00:36is get
00:37your frying pan on and to that you want to add a wee bit of oil and also your fish
00:46and just put it
00:47a low heat for about 10 minutes it shouldn't take too long at all you just sort of chop it
00:55up into
00:55wee bits and give it a wee stir round every now and again and it'll just naturally break up
01:04and you also want to get your mashed potato into a bowl
01:10so once your fish is at this stage guys you just want to go ahead take it off your heat
01:16and add it into your mashed potato
01:21i forgot to say your mashed potato should be cool at this stage and pop in your parsley
01:30and you just want to mix the whole thing together
01:43now you want to pop in your flour
01:50just get it to a consistency that you know you can pick it up and mold it into your balls
01:56without it
01:56sticking to your hands too much and you want to get some flour onto a wooden chopping board
02:02and just put your mixture into balls and flatten them out into sort of patty shapes
02:07you want to pop these into the fridge for about an hour just to firm up a wee bit before
02:11you put
02:12them into your you know your egg wash and things so once they've had about an hour in the fridge
02:16guys
02:17pop them into some flour pop them into some egg wash and then pop them into your bread crumbs
02:23and then just put them into some kitchen towel to get rid of any excess bread crumbs that you might
02:28have
02:29after that you just want to pop them into some hot oil they're only going to take about four or
02:34five
02:34minutes in each side guys because obviously everything is cooked so you're only really
02:38browning off you know the the batter or the bread crumbs sorry and that's it done i mean again super
02:46simple super quick super easy and we've just had that with some potato wedges and some garden peas
02:53and a wee jug of tartare sauce on the side so so tasty guys oh my goodness what did we
03:01think of that
03:02like i said very zoomed in in lots of places i don't know why at the time i thought that
03:08looked
03:08okay because quite clearly it's far too zoomed in but yeah we live and we learn and we're still here
03:14nearly nine years later oh my goodness but thank you so much for watching if you're still here and
03:21a huge thank you as usual to the supporters of the channel over on my patreon page to the channel
03:26members here on youtube as well for you all for leaving your lovely comments those that share the
03:31videos anyone who's left me a super thanks donation or bought me a coffee using the buy me a coffee
03:37link
03:38and i will catch up with you during the week back here on what's for tea so take care and
03:43bye for now bye now
