Good nutritious food is always important when you aren't very well - if you are able to eat - and these fish cakes pack a health punch as well as being low calorie, inexpensive and easy on a sensitive tummy.
This is an Angela Nilson recipe I found on the BBC Good Food website. I was ill, I was not about to make one up on the spot.
7 heaped tablespoons mayonnaise
1 tablespoon capers (roughly chopped)
1 teaspoon creamed horseradish
1 teaspoon Dijon mustard
1 small shallot (finely chopped)
1 tsp flat leaf parsley
For the fish cakes
450 g white fish (sustainably farmed). I used haddock in this instance as it was on offer. Smoked fish is also good.
350g white potatoes suitable for mashing (like maris pipers)
2 large or 3 small bay leaves (dried are fine)
1 tsp grated lemon zest
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
Flour (for dusting)
85g breadcrumbs (preferable from white bread 2-3 days old)
Vegetable or Sunflower oil (for shallow frying)
Make the tartare sauce - mix all the ingredients together, taste it and adjust according to your personal preference and set to one side.
Lay the fish and bay leaves in a wide frying pan, cover with milk and water and bring to the boil. Reduce the heat and simmer for 4 minutes. Turn the heat off, cover with a lid and allow to continue cooking for a further 10 minutes.
The smell from the bay and milk is so comforting - it's like being wrapped in a big hot milk blanket!
Whip the fish out of the milk and bay mixture with a slotted spoon carefully so it doesn't break up too much and set to one side to cool.
Take off the heat and mash in 1 tbsp of the tartare sauce and the parsely, chives and lemon zest.
Drain any excess liquid off the fish and grind pepper over it. Flake it into the potato mixture. Using your hands if the mixture is not too hot, gently combine the fish and potatoes. Don't overwork it or the fish will flake up too small! Put to one side to cool.
Flour your hands and then form your potato and fish mixture into cakes. Making them quite small (smaller than mine!) will mean that they go crispier and it's easier to reheat the centre when you fry them.
Dip each cake into the egg, making sure all the sides are covered, and then roll in the breadcrumbs. Put them into the fridge for at least half an hour to firm up; they are fine up to a day ahead of frying, or you can freeze them now ready for use at a later stage.
Carefully fry your fishcakes in the oil, turning every couple of minutes to get all the sides golden brown.
I know it's childish but I really like these with a portion of baked beans. Proper nursery supper!