Fishcakes

• 1 lb firm white fish, cooked (cod, halibut, flounder- anything mild)
• 2 cups mashed potatoes, cooked
• 1 egg, raw
• 1 egg, hard boiled and finely chopped
• 14 teaspoon lemon juice
• 14 teaspoon tarragon vinegar or 14 teaspoon white wine vinegar
• 1 tablespoon parsley, chopped
• salt and pepper
• 12 cup flour
• 4 tablespoons breadcrumbs
• oil (for frying)

1. Flake the fish, and make sure all bones are removed.
2. Place it in a mixing bowl, and add the mashed potatoes and raw egg.
3. Mix well, then add the hard boiled egg, lemon juice, vinegar and parsley.
4. Season well with salt and pepper.
5. Form the mixture into little round cakes.
6. It will be sticky, so dip your fingers into the flour to help keep it from sticking.
7. Coat each cake with breadcrumbs, then place o a plate while you form the remaining cakes.
8. Cover and chill for at least 2 hours.
9. Heat a little oil in a frying pan over medium heat.
10. Add the fishcakes, a few at a time, and fry until golden and crisp.
11. Serve immediately.

white fish, mashed potatoes, egg, egg, lemon juice, tarragon vinegar, parsley, salt, flour, breadcrumbs, oil

Taken from www.food.com/recipe/fishcakes-484447 (may not work)