INGREDIENTS

INSTRUCTIONS

Draining the potatoes, mash them well with 10g of butter. Press this
through a sieve or moule to get a smooth passte. Add the fish, chopped
chilli, parsley and cream to the potatoes and season well, mix and
divide the mixture into about 3 to 4oz cakes and chill in the fridge
while you make the dressing.  To do this add the chopped chilli, spring
onion, chives, garlic, rice  wine vinegar and butter into the eggs
carefully until a thick sauce  is achieved. Season well and add the
chopped fresh chives and leave  to one side.  Dip the chilled fish
cakes in the seasoned flour, egg and then  breadcrumbs, pressing well
so the crumbs stick.  In a hot pan with a little olive oil cook the
cakes on each side for  about 4 minutes and serve on a plate with the
hollandaise sauce and  some freshly dressed salad leaves.  Converted by
MC_Buster.  Per serving: 1985 Calories (kcal); 192g Total Fat; (85%
calories from  fat); 27g Protein; 45g Carbohydrate; 717mg Cholesterol;
2044mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0  Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2868
Calories From Fat: 1736
Total Fat: 197.1g
Cholesterol: 783.8mg
Sodium: 3115.7mg
Potassium: 3601.6mg
Carbohydrates: 176.2g
Fiber: 12.5g
Sugar: 36.8g
Protein: 105.2g