Fish Cakes

1. 250 g (1/2 lb) cooked or tinned fish.                                    5. Pepper and Salt.
2. 125 g (1/4 lb) mashed potatoes.                                          6. Lemon juice.
3. 15 g (1/2 oz) butter.                                                            7. A little white sauce or 1 egg.
4. 1 teaspoon chopped parsley.


    Remove skin and bone from the fish and flake it finely. Place in a basin. Add the potato, parsley, seasoning, butter and lemon juice. Mix well, then stir in the sauce or egg to bind it together. Divide into equal-sized pieces and form these int o neat, flat, round cakes. Coat the cakes with beaten egg and dry white crumbs. Fry in deep fat and drain well. Serve on a d'oyley, garnished with parsley and lemon.