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Recipes > Fish Cakes
Guyanese and Trinidadian Recipes

Fish Cakes

Ingredients

½ lb cooked fish
¼ to ½ lb yams, mashed
½ oz margarine
1 tbsp chopped eschallot and celery
Pepper and salt
Lemon juice
Pinch of nutmeg or mace
1 egg (for coating)
1 egg (to bind)
Dried bread crumbs

Preparation

  • Remove the skin and bones from the fish and break up the remainder finely.
  • Add the yam, eschallot, celery, salt, pepper, lemon juice and nutmeg.
  • Add margarine to the mixture, with enough egg to bind it together.
  • Turn onto a floured board. Shape into a neat roll and cut into 6 equal portions.
  • Reshape the slices into neat, flat, round cakes.
  • Coat the cakes with the beaten egg or batter and dried bread crumbs.
  • Fry in oil and drain well when golden brown.
  • Serve garnished with fried parsley.
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