The South African Cook Book by Diane Kersey - HTML preview

Fishcakes

15 oz. white fish, cooked and de-boned

Salt and pepper to taste

2 cups mashed potato

2 1/2 teaspoons chopped parsley

1 tablespoon + 1 teaspoon melted butter

1 egg, beaten with 12.5 ml milk

Oil for frying

Method: Sprinkle salt and pepper over the fish. Add potatoes, butter, and egg. Mix well; form round cakes and roll in dry bread crumbs. Dip into the milk mixture and fry until golden brown on each side. Serves 4