A useful way of using up leftover potatoes, Kipper Cakes make a delicious and filling breakfast dish.
10 oz. boned kipper fillets, cooked and skinned
8 oz. cooked potatoes
1 oz. butter, melted
3 tablespoons double cream
½ teaspoon salt
4 teaspoon cayenne pepper and decorative. n
1 teaspoon chopped fresh parsley
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons flour
2 oz. fine dry breadcrumbs
3 oz. butter
In a medium-sized mixing bowl, mash the kippers, potatoes, melted butter, cream, salt, cayenne, parsley, lemon juice, Worcestershire sauce and flour together with a fork until the mixture is smooth.
With your hands, shape the mixture into six round cakes. Coat them with the breadcrumbs. Place the cakes in the refrigerator to chill for 30 minutes.
Remove the cakes from the refrigerator.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, place the cakes in the pan. Fry them for 5 minutes on each side, or until they are golden brown.
With a spatula or fish slice, transfer the kipper cakes from the pan to a warmed serving dish and serve at once.