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Fish cakes with parsley sauce
Fruit and vegetables
150g/5½oz
potatoes
, peeled and cut into 2.5cm/1in chunks
1
lemon
, finely grated zest of ¼ and the rest cut into wedges, to serve
1
spring onion
, trimmed and finely sliced
generous handful fresh curly
parsley
, finely chopped
Tins, packets and jars
25g/1oz
plain flour
, for dusting
1 tbsp
plain flour
Cooking ingredients
1
bay leaf
3 tbsp
sunflower oil
, for frying
sea salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
325ml/11½fl oz
milk
1 free-range
egg
, beaten
15g/½oz
butter
Meat, fish and poultry
120g/4¼oz
cod
fillet
Other
50g/1¾oz
panko breadcrumbs
wilted spinach, to serve
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