Kent Twice Laid

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Kent Twice Laid

An interestingly named egg savoury snack from Kent. Similar to modern fish cakes, this was once a way of using up leftover fish.

Serves 4

300g white fish

300ml milk

350g mashed potatoes

2 eggs, hard boiled

1 egg for dipping

100g fresh wholemeal

breadcrumbs

pinch of ground black pepper

Poach the fish in milk. When the fish is cooked, using a slotted spoon remove it from the pan (reserve the milk for later). Carefully remove and discard any bones or skin from the white fish fillets.

In a bowl flake the fish and mix in the mashed potatoes. Add a little of the reserved milk to the mixture to help it bind together.

Shell the hard boiled eggs and chop. Gently stir into fish mixture.

Add pepper to taste and divide the mixture into 8 balls.

Dip into the beaten egg, roll in breadcrumbs and oven bake until crisp and golden.