How to Make Cornish Conger Cakes

Step-by-Step Guide

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   Step 1: Prepare either the rocks or the grill by rubbing down the cooking surface with mutton fat or butter.

   Remove it from the heat and let it cool. , Add the cooled conger meat and break it down so that you have a fishy egg pulp.
   
   If you want to add herbs or vegetables, now is the time to add them. , Your mixture should be thick enough to form patties.
   
   If not, add more oats, saving some for sprinkles. , You're looking at the same size as a cookie, only fatter and not as wide. , They'll stop your fish cakes from sticking. , With the grill you'll need to turn them occasionally. , You should have nice soft juicy centers and hard durable surfaces
   - almost crunchy but not quite.
   
   If you cooked them on the rocks, they should have nice distinctive bases! They might also pick up a natural salty flavour. ,
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   Step 2: Start cooking the conger meat until it is soft and flaky.

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   Step 3: Beat the eggs.

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   Step 4: Mix in most of the oats.

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   Step 5: Form the mixture into patties

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   Step 6: being sure to squeeze any excess fluid from them.

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   Step 7: Dust the excess oats over the patties.

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   Step 8: Press the patties down onto your heated rock or grill.

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   Step 9: Notice that once the cakes are fairly hard

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    Step 10: they're ready.

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    Step 11: Finished.

Detailed Guide

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