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This recipe is suitable for white fish or salmon. However, smoked fish can also be used, as the strong flavours encourage a fuller taste. In addition to the suggestions below, like most good recipes you can experiment with the mix of herbs.

Ingredients
8 oz cooked flaked fish
1lb potatoes (cooked and mashed)
1 oz butter
1 beaten egg
1 teaspoon chopped parsley (tarragon or dill or another herb for experimenting)
salt and pepper

Coating

1 beaten egg
4oz dried breadcrumbs
vegetable oil(for frying)

Method
In a bowl, mix together the fish, mashed potatoes, melted butter, beaten egg and parsley. Season this to taste. Place the bowl in a refrgierator for approximately 45 minutes in order to chill.

Turn the mixture out onto a floured surface and roll into a thick sausage shape. Cut this sausage up into approx 7 to 8 slices. Dip each round slice into the (beaten) egg, coat with breadcrumbs and shallow fry in hot fat for approx. 5 minutes on each side until golden brown.

This recipe should serve 4 people.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide