8 oz cooked fish
4-8 oz cooked yams, mashed
1 tbsp chopped eschalot
1 tbsp chopped celery
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
1 Remove skin and bones from fish and break it up finely.
2 Add the yam, eschlot, celery, lemon juice, nutmeg, and salt
3 Add butter to mixture together with sufficient egg to bind it
4 Turn on to a floured board. Shape into a neat roll and cut into
8 equal portions.
5 Reshape the slices into neat flat, round cakes.
6 Coat the cakes with beaten eggs and dried crumbs.
7 Fry in deep or shallow fat, drain well.
8 Serve garnished with fried parsley.