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Fish cakes

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1kg of boneless fish fillets, kingfish, trevally or sweep are ideal, but this recipe will work with almost any species.

1 small onion

2 celery stalks, finely chopped

1 red capsicum finely diced

grated lemon rind and 1/4 cup of lemon juice

3 drops of Tabasco sauce

salt and pepper

plain flour

1 large egg

1/2kg of potatoes boiled and mashed

125ml of milk

Sao biscuit crumbs

Place fish in pan and cover with water, add cellery onion, lemon juice and rind, tabasco and salt and pepper, boil uncovered for ten minutes then allow to cool and add mashed potatoes and mix thoroughly.

Shape into flat patties with your hands and then roll in flour and dip in egg and milk mix. after dipping coat with sao biscuit crumbs. Fry in hot olive oil for approximately 10 minutes depending on thickness.

Serve as a burger or on a plate with vegetables or salad.

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My aunt cooks a mean fishcake with Aussie salmon, i will have to try it with this recipe

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