Fish Cakes


8 oz cooked fish
4-8 oz cooked yams, mashed
1 tbsp chopped eschalot
1 tbsp chopped celery
lemon juice
pinch of nutmeg or mace
1/2 oz butter or margarine
2 eggs, beaten, for binding and coating
1 1/2 tbsp dried breadcrumbs
fried parsley to garnish


Remove skin and bone from fish and break it up finely Add the yam, eschalot, celery, lemon juice, nutmeg and salt and pepper Add butter to mixture together with sufficient egg to bind it together Turn on to a floured board. Shape into a neat roll and cut into 8 equal portions Reshape the slices into neat flat, round cakes Coat the cakes with beaten egg and dried crumbs Fry in deep or shallow fat, drain well Serve garnished with fried parsley