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 oz / 25g potato flour
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.
Use tinned salmon or tuna as the fish