INGREDIENTS

INSTRUCTIONS

Boil the potatoes in lightly salted water for about 20 minutes or
until tender. Drain and immediately mash them with a potato masher or
fork. (Don't do this in a food processor or they will turn gluey).
Place the mashed potatoes into a mixing bowl, season with salt and
pepper to taste and set aside.
Simmer the fish in lightly salted water for 5 minutes or until just
cooked through. Drain the fish and transfer to a plate. Allow the
fish dry while you prepare the seasonings.
Heat a medium saucepan and add the salt pork or bacon. Cook for 5
minutes or until the fat has rendered and the pork or bacon is
golden. Add the onion and celery, cover and cook, over low heat, for
a few minutes or until tender. Add the sage and transfer the mixture
to the potatoes. With your fingers flake the fish into the mixture
and combine; adjust the seasoning.
Shape the mixture into 12 cakes about 21/2 inches in diameter and
1/2-inch thick. Dip the fish cakes in the flour and shake off any
excess. In a large skillet, heat the vegetable oil over medium heat.
Add the fish cakes and cook for 5 minutes on each side or until
golden brown. In a separate saucepan, heat the tomato sauce. Serve 2
fish cakes per person drizzled with tomato sauce and garnish each
portion with a sprig of dill and a lemon wedge.
Converted by MC_Buster.
Per serving: 463 Calories (kcal); 29g Total Fat; (50% calories from
fat); 11g Protein; 54g Carbohydrate; 0mg Cholesterol; 2319mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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