Fish Cakes

Fish cakes are quite universal in their popularity. However, each region has its own variant. Here?s one:

450 g cod fish fillet?
2 bay leaves?
150 ml milk
?350 g potatoes, boiled, peeled and mashed
?1/2 teaspoon lemon zest
?1 teaspoon each, chopped parsley and chives
?1 egg, beaten
?Flour, for dusting
850 g breadcrumbs
?Oil for frying

Cook fish in frying pan with bay leaves and milk until soft. Remove it from the pan and let it cool. Using a fork, flake the fish. Keep aside.

Mix potato with lemon zest, chives, parsley, salt and pepper. Add fish when cooled. Mix gently with potatoes until you get a dough that is not too soft and not too dry.

Divide the mixture into small portions and shape them into patties.

?Mix breadcrumbs with a little plain flour and spread it over a baking sheet. ?Coat each patty with egg and then with the breadcrumb and flour mixture.

When all the patties are done, chill them for 30 minutes. Deep-fry in hot oil until golden brown. ?Serve with lemon and tartar sauce.