FISH CAKES
3 tins tuna
2 tins pink salmon (or fish of your choice)
6 potatoes
2 onions, finely chopped
2 cloves garlic
seasoning to taste, salt pepper, chicken spice
chopped parsley
I added a chopped chilli
egg and bread crumbs to dip in
Boil the potatoes with added salt in water and cool off. Mash with butter and add all of the above. Shape fish cakes. Dip in egg and bread crumbs and fry in olive oil over medium heat.
Source and Photo: Jennifer Weir
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