Special fish cakes

YOU
30 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

4.00 potatoes
425.00 g pilchards in tomato
410.00 g sweetcorn — creamed
1.00 onion — finely chopped
3.00 eggs — extra large, whisked
15.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
250.00 ml flour — self-raising
oil — for shallow frying
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Method:

Peel the potatoes and boil in salted water until soft. Mash and add the remaining ingredients. Mix well. Drop spoonfuls of the mixture into hot oil and fry on both sides until brown and done.
Serve with lemon slices or tomato sauce.
Makes 30 cakes.



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