single malt, as it should be - Makro

Traditional Scottish
Fishcakes
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Th is is based on one found in a cook book produced in 1946 by
that stalwart of traditional cooking, the Scottish Women’s Rural
Institute. Th e quantities below are suffi cient for 4 people.
ingredients preparation method
• 185g or 1½ cups cooked white fish
• 60g or half a cup peeled prawns
• 60g or half a cup mushrooms
• 60g or half a cup breadcrumbs
• 2 lightly beaten eggs
• 125g or one cup, scant) fine oatmeal
• 2 teaspoons of Scotch Whisky
• 2 teaspoons dried parsley
• Salt and pepper to taste
• Cooking oil
• A small quantity of flour and butter
34 WHISKY EDITION November 2012
Remove any skin and bones from the fish.
Chop up the prawns finely. Chop and fry
the mushrooms in a little butter. Using a
large bowl, break up and pound the white
fish, chopped prawns, cooked mushrooms,
breadcrumbs, parsley and seasoning, binding
with half the beaten egg. With floured hands
form fish cakes. Dip into the remaining beaten
egg and roll in the oatmeal. Fry in hot, shallow
oil for about 6/7 minutes, turning regularly
until golden brown. Drain on kitchen paper.