# 1 lb. ( 450g ) potatoes, peeled and quartered
# 1 oz. ( 25g ) margarine
# 2 tablespoons of milk
# 8 oz. (225g ) can sardines in tomato sauce
# 1 tablespoon fresh parsley, chopped
# 2 medium eggs, beaten
# 4 oz. ( 100g ) fresh wholemeal breadcrumbs
# polyunsaturated oil and butter for frying

Procedures :
# Bring the potatoes to the boil in cold water in a large saucepan # Continue boiling for 20 minutes, until soft # Drain and place potatoes in a large mixing bowl # Using a fork or potato masher, mash the potatoes with milk and margarine # Add the sardines, parsley and one egg then mix well # Cover and chill for 30 minutes # Divide the mixture into 10 small balls and pinch and flatten to make fish shapes # Dip each fish in the remaining beaten egg and cover in plenty of breadcrumbs # Heat the oil and butter in a frying pan and fry the fish cakes, 2 at a time, for about 3 minutes on each side until crisp and golden # Lift out with a fish slice and drain on kitchen paper
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Category : Holiday