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Ingredients
8 ounces of cooked white fish- free from bone and skin
8 ounces of cooked mashed potatoes
Salt and pepper
2 beaten eggs
1 ounce of seasoned flour
4 ounces of dried bread crumbs
Method
Combine fish and potatoes and add half the beaten eggs.
Season with salt and pepper and form into one ball.
Divide into four pieces shape each piece into a round and then roll in the seasoned flour dip in the remaining egg and finally roll in bread crumbs shaking off any surplus.
Fry and shallowed oil turning during the cooking time to ensure even browning on all sides.
Drain well and serve hot.
Recipe by Mary Roussos from the Sandringham Chapter cookbook