Yield: 1 Servings
|1 pounds||Fish, haldock|
|1½ cup||Potatoes; mashed|
|1 teaspoon||Mustard, prepared|
|\N \N||Salt; to taste|
|\N \N||Pepper, black; to taste|
|1 tablespoon||Onion; finely chopped|
|\N \N||Lemon Juice|
|1 each||Egg, beaten|
For every cup of haldock, add mashed potatoes, mustard, salt and pepper, onions and a little lemon juice. Mix all with a little beaten egg and form into cakes. Dip in remaining egg and coat with crumbs.
Refrigerate uncovered until firm, then fry or bake.