Fish cakes #2

Yield: 1 Servings

Measure Ingredient
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.

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