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Fish Cakes with Romesco Sauce
Ingredients
  • 400g skinless fish fillets, any remaining small bones removed
  • 300g mashed potato
  • 1 tablespoon capers, roughly chopped
  • a squeeze of lemon
  • a small handful of finely chopped flat-leaf parsley
  • 3 tablespoons plain flour, seasoned with salt and pepper, for coating
  • 2 eggs, beaten
  • 2 good handfuls of fine dry breadcrumbs - panko ideally
  • vegetable oil for shallow frying
  • Rockfish romesco sauce
  • salt and freshly ground black pepper
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