| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Eggs | 1 | Servings | ||
INGREDIENTS
| 400 | g | Potatoes, peeled and chopped |
| 13oz | ||
| 15 | g | Half-fat spread, 1/2oz |
| 2 | T | Semi-skimmed milk |
| 500 | g | Cooked white fish fillets |
| skinned and flaked | ||
| eg cod coley or | ||
| haddock 1lb | ||
| 2 | Eggs, hard-boiled and | |
| chopped | ||
| 1 | T | Chopped fresh parsley |
| Salt and pepper | ||
| 2 | Eggs, beaten | |
| 150 | g | Fresh wholemeal breadcrumbs |
| 5oz | ||
| Tomato slices | ||
| Fresh parsley, or dill | ||
| sprigs |
INSTRUCTIONS
Cook the potatoes in boiling lightly salted water until soft. Drain. Mash the potatoes with the half-fat spread and milk. Season to taste. Add the cooked fish, hard-boiled eggs and parsley and mix well. Check the seasoning. Divide the mixture into 12 and form into simple fish shapes. Place on greased baking sheets and chill for at least 10 minutes. Dip each fish shape in the beaten egg and coat with the breadcrumbs. Grill the shapes under a preheated moderate grill for 5 minutes each side, or until golden brown and heated through. Serve garnished with tomato slices and parsley or dill. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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