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Curried fish cakes

Recipe from: 4/17/1997 12:00:00 AM
Ingredients 6
Servings 6


  • 400
    curried fish, drained but reserve the sauce
  • 250
    mashed potato
  • 5
    margarine or butter
  • 15
    parsley, finely chopped
  • salt and freshly ground black pepper
  • 1
    extra-large egg, whisked cake flour OR dried breadcrumbs for rolling


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.

Read more on: fish/seafood  |  shallow-fry

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