Curried fish cakes

YOU
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (6)

400.00 g curried fish
250.00 ml potatoes — mashed
5.00 ml margarine — or butter
15.00 ml fresh parsley — finely chopped
0.00 sea salt and freshly ground black pepper
1.00 eggs — extra large
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Method:

Flake the curried fish and mix the fish and sauce with the mashed potato, margarine and parsley. Season with salt and pepper to taste and stir in the egg.
Shape into medium-sized fishcakes and roll in cake flour or breadcrumbs. Chill for about 20 minutes. Heat enough oil in a pan for shallow frying. Fry the fishcakes on both sides until browned and done. Drain on paper towelling and serve with lemon wedges.



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