GENERAL
400 g Potatoes; peeled and chopped
; (13oz)
15 g Half-fat spread; ( 1/2oz)
2 tb 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 tb Chopped fresh parsley
Salt and pepper
FOR THE COATING
2 Eggs; beaten
150 g Fresh wholemeal breadcrumbs;
-(5oz)
TO GARNISH
Tomato slices
Fresh parsley; or dill
-sprigs
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.
Yields
1 servings