Fish Cakes
Ingredients
2S0 ml (1 c) cooked fish, skinned and boned
2S0 ml (1 c) boiled mashed potatoes
1S ml (1 T) chopped parsley
1S ml (1 T) grated onion
1S ml (1 T) butter or margarine
2 eggs
Salt and pepper Dry breadcrumbs Fat or oil for frying Lemon slices
Method
Flake the fish and combine with the mashed potatoes, parsley, onion and butter.
Beat one egg, season with salt and pepper and add to the fish mixture.
Shape into round balls and flatten slightly.
Beat the second egg well, roll each fish cake in the beaten egg and then coat with breadcrumbs.
Fry the fish cakes in hot fat in a pan until golden brown on both sides.
Serve with slices of lemon.