Baked Fish Cakes

Although not widely available (unless you lived along the coast!) fish wasn’t rationed during the war,  hence it provided a great protein alternative for rationed meat. This recipe does use bacon, but the bacon isn’t necessary. You could replace it with a pinch of paprika if your bacon ration is dwindling, as paprika has a smoky bacon flavour. This is a fantastic rationing fish cake recipe, as it requires no fat for cooking or in the cakes themselves. This dish would traditionally be served on Friday, with potatoes and vegetables.

Ingredients

110g cooked, salted cod

450g mashed potato

2 large carrots, mashed

1 tsp mixed herbs

1 dsp Worcester sauce

1 rasher bacon, cooked and diced

50g browned breadcrumbs

 

Method

  1. Preheat the oven to 190’C
  2. Thoroughly mix together the fish, potato, carrots, herbs, sauce and bacon
  3. Once combined, form the mixture into four patties
  4. Lightly coat the patties in the browned breadcrumbs
  5. Place the patties onto a baking tray
  6. Bake in the preheated oven for 20 minutes

You can find the original recipe here alongside other traditional wartime recipes.