8 oz Smoked-Cod Fillet, skinned
8 oz Whiting Fillet, skinned and
8 oz Cooked, Mashed potatoes,
2 Spring onions, trimmed and
2 ts Chopped Fresh Parsley
1 Egg, Beaten
Flour to dredge
1 oz Parmesan or Cheddar Cheese,
4 oz Breadcrumbs
3 tb 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 15-20 minutes, turning once
and basting lightly with sunflower oil.