Fish Cakes

Ingredients: for each person. 3 oz / 75g cold mashed potato 3 oz / 75g cold cooked white fish fillet 1 tablespoon of olive oil or ½ oz / 12g butter 1 tsp / 5ml fresh chopped parsley ¼ tsp pepper and salt to taste ¼ tsp lemon juice to taste 1 egg 1 oz / 25g potato flour

Instructions:

Beat together the potato, fish, olive oil, parsley lemon juiceand seasoning.

Divide the mixture into two portions and shape on a surface dustedwith potato flour.

Dip each portion in egg to coat the cake all over.

Fry in hot oil in a large frying pan over medium heat.

Turn when golden brown.

Serve when both sides are golden brown.

Variations:

Use tinned salmon or tuna as the fish

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Copyright Peter Thomson 2008-May-11