Recipe - Herby Fish Cakes

8 ounce SmokedCod Fillet, skinned
and minced .
8 ounce Whiting Fillet, skinned and
minced
8 ounce Cooked, Mashed potatoes,
cooled.
2 Spring onions, trimmed and
Chopped
2 teaspoon Chopped Fresh Parsley
1 Egg, Beaten
Flour to dredge
1 ounce Parmesan or Cheddar Cheese,
grated
4 ounce Breadcrumbs
3 tablespoon Sunflower Oil
Pitta bread, relish and
mixed salad to serve

In a large bowl, combine fish, potatoes, spring onions, parsley and egg.
divide into six. Dust hands with flour and shape mixture into balls.
Flatten to form fish cakes.

Mix together grated cheese and bread crumbs. Coat cakes in cheese mixture.

Wrap each fish cake separately in an 8 inch square sheet of waxed paper.
Freeze for at least 2 hours, preferably overnight.

Place fish cakes on a hot barbecue and cook for 1520 minutes, turning once
and basting lightly with sunflower oil.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini