Fresh Fish Cakes.
A dish — hot mashed potato and butter carry it.
contains dairycontains fishcontains meat
Ingredients
US
Metric
- 1/2 pint of cooked fresh fish
- 1/2 pint of hot mashed potato
- 1 tablespoonful of butter
- 1 level teaspoonful of salt
- 1/8 teaspoonful of pepper
- 2 tablespoonfuls of pork fat
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Free the cold fish from skin and bones, and shred it fine with a fork. Season it with the salt and pepper. Mash the potato fine and beat the butter and fish into it. Shape into flat cakes. Have the pork fat smoking hot in the frying-pan and put in the fish cakes. When brown on one side, turn and brown on the other. Serve immediately.
Nutrition (estimated, per serving)
| Calories | 432 |
|---|---|
| Protein | 7.9 g |
| Fat | 43.5 g |
| Carbs | 2.4 g |
| Fiber | 0.3 g |
| Sodium | 279 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States