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Classic Fish Cakes

250gr white fish (flathead, mullet, mackerel, tailor, queen fish)

1 egg

2tbsp. egg mayonnaise

1 cup cooked mashed potato

¼ cup sliced shallots

¼ cup chopped parsley

2 tbsp. ghee (clarified butter)

  • Remove skin and bones from fish.

  • Steam fish until cooked through.

  • Chop finely.

  • Mix with remaining ingredients except ghee.

  • Melt ghee in a heavy based fry pan.

  • Shape mixture into patties and fry over gentle heat for 3 minutes each side until golden brown. Turn carefully.

  • Serve with steamed vegetables or fresh salad.

  • Makes 4-6 fish cakes.

 
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