FOOD & DR INK
COCKLE AND SAMPHIRE FISHCAKES SERVES 4 INGREDIENTS 100g cockles, freshly steamed 300g white fish fillets, cod or haddock 100g samphire, fresh or lightly steamed and chopped into small lengths 1 egg, beaten 100g soft breadcrumbs 1 tablespoon mayonnaise 1 teaspoon French mustard 1 teaspoon Worcestershire sauce 1 teaspoon Cajun spices 2 tablespoons fresh parsley, chopped Butter and oil for frying STEP-BY-STEP GUIDE Finely chop or process the white fish into small chunks. Combine with the cockles and samphire. Mix with the egg, breadcrumbs, mayonnaise, French mustard, Worcestershire sauce, spices and parsley. Divide into small patties and place on trays. Cover with greaseproof paper and refrigerate for two hours or overnight. Deep or shallow fry until golden brown. Serve with lemon wedges and tartare, tomato or herb sauce.
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C A M B S E D I T I O N . C O . U K
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