Camping Gear, Tents, Survival and Emergency Preparedness

Catherine Bach’s Fish Cakes

2 cups cooked potatoes
1 onion chopped.
2 eggs, slightly beaten.
8 sprigs parsley, chopped.
1 lbs cooked fish, cut into small pieces
1 tsp. lemon juice
¾ cup seasoned bread crumbs
Salt and pepper to taste
2 lbs butter and some cooking oil

Mash potatoes, add butter and eggs, mix well. Heat enough oil to fry cakes. Add remaining ingredients except crumbs to potatoes and shape into thin cakes. Coat each cake with crumbs and fry in oil until browned on both sides. Serve with tartar sauce.

Makes 10 fish cakes

 

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