Swordfish cakes for Lunchbox

Instructions

1. Place the swordfish in a skillet and cover with water. Season to taste with salt and pepper. Simmer for 8-10 minutes until the fish is cooked. Drain and flake into a bowl.
2. Boil the potatoes in lightly salted water until soft. Drain. Mush with the butter and milk until smooth. Add the potato to the bowl of fish and stir in the tomatoes and half the parsley. Adjust the seasoning to taste. Chill the mixture in refrigerator for at least 2 hours to firm up.
3. Mix the bread crumbs with the cheese. Add the remaining parsley. When the fish mixture is firm, form into 8 patties. First light coat the patties in the flour, then dip into the beaten eggs, allowing the excess to drip back into the bowl. Finally press the patties into the bread crumbs and coat well.
4. Heat a little of the oil in a skillet and fry the patties for 2-3 minutes on each side until golden and crisp.

• Servings : 8
• Ready in : 25 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Finger foods, Left overs-great overs, Lunchbox Menu for school, Transformers
• Ingredient : Bread crumbs, Butter, Cornflour, Eggs, Flour, Ground black pepper, Milk, Parsley, Salmon fillet, Salt, Sunflower oil, Swordfish, Tomatoes, Yellow cheese