½ lb. cooked fish
¼ lb. mashed potato
1 teaspoon chopped parsley
1 egg yolk (can be omitted)
½ oz. melted butter
A little thick white sauce to bind the mixture (this may be omitted if the fish mixture is moist)
Salt, pepper and lemon juice
Flake the fish finely and free it from bone and skin. Add the potato, parsley and seasoning. Bind with the melted butter, sauce (if used) and egg yolk (beaten). Turn on to a plate. Leave to cool. When cold divide into equal portions. Shape neatly into round flat cakes. Coat twice with egg and crumb. Fry and serve garnished with parsley and cut lemon.
Good Cookery