FISH POTATO CAKES

1LB SKINLESS FISH FILLETS (chopped)
3 EGGS (beaten)
2 T FLOUR
2 T OR MORE GRATED ONION (or chopped)
1 T CHOPPED PARSLEY
1 ½ t SALT
DASH OF PEPPER
2 C FINELY GRATED POTATOES

Combine and mix all ingredients. Heat heavy skillet, with oil, to high, but not smoking. Drop by large spoonfuls onto pan. Flatten with spoon if necessary. Fry 3 to 4 minutes per side or until brown (turn carefully). Serve with applesauce or tarter sauce.

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