method
1. Mash the fish with the potatoes and the margarine.
2. Add the remaining ingredients and mix well with a fork until the fish and parsley are evenly distributed.
3. Form into round, flat cakes with the hands.
4. Fry in hot, shallow oil for 3 minutes on each side or 4 minutes if the fish cakes have been in the fridge.
5. Serve immediately with grilled tomatoes and special gluten-free bread.
serving amount
makes about six
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.