Fish cakes Recipe: Low Fat, Low Sugar

for each person.

3 oz / 75g cold mashed potato

3 oz / 75g cold cooked white fish fillet

½ oz / 12g butter

1 tsp / 5ml fresh chopped parsley

¼ tsp pepper and salt to taste

¼ tsp lemon juice to taste

1 egg

1 oz / 25g wholemeal flour

• Beat together the potato, fish, butter, parsley, lemon juice and seasoning.
• Divide the mixture into two portions and shape on a surface dusted with flour.
• Dip each portion in egg to coat the cake all over.
• Brush with oil and fry in a large frying pan over medium heat.
• Turn when golden brown.
• Serve when both sides are golden brown.