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.