December 11, 2017


Potatoes - 100 gms
White fish - 300 gms
Seasoning to taste
Parsley - 1 tbsp (chopped)
Tomato ketchup - 1 tbsp
Egg - 1 (beaten)
Crisp bread crumbs 
Cooking fat for frying
Stuffed olives and parsley to garnish


  • Cook, peel and mash the potatoes.
  • Steam and flake the fish.
  • Mix together and add seasoning, parsley and tomato ketchup.
  • Mix thoroughly together and shape into cakes.
  • Coat with egg and breadcrumbs and shallow or deep fry until golden brown.
  • Drain on absorbent paper and serve garnished with stuffed olives and parsley.
Post a Comment, pub-6783067284749878, DIRECT, f08c47fec0942fa0, pub-6783067284749878, DIRECT, f08c47fec0942fa0