75 g (3 oz) instant mashed potato (dry weight)
200 g (7 oz) can pressed cod roe
25 g (1 oz) grated onions
30 ml (2 tbsp) chopped parsley
salt and freshly ground pepper
1 egg, beaten
50 g (2 oz) fresh breadcrumbs
25 g (1 oz) margarine
20 ml (4 tsp) plain flour
300 ml (1/2 pint) milk
326 g (11 1/2 oz) can corn niblets, drained
oil, for frying
200 g (7 oz) can pressed cod roe
25 g (1 oz) grated onions
30 ml (2 tbsp) chopped parsley
salt and freshly ground pepper
1 egg, beaten
50 g (2 oz) fresh breadcrumbs
25 g (1 oz) margarine
20 ml (4 tsp) plain flour
300 ml (1/2 pint) milk
326 g (11 1/2 oz) can corn niblets, drained
oil, for frying
method
1. Add just enough hot water to the potato to make a fairly stiff mixture. Mash the cod roe, onion and parsley and blend with the potato. Season.
2. With lightly floured hands, mould into 8 - 10 flat patties. Chill for about 20 minutes then coat in the beaten egg and breadcrumbs.
3. Melt the margarine in a saucepan and stir in the flour. Cook for 2 minutes, stirring. Add the milk, stir until thickened then add the corn with seasoning. Keep hot.
4. Heat a little oil in a frying pan and shallow-fry the patties for about 10 minutes, turning once. Drain on absorbent kitchen paper and serve at once with the sauce poured over.
2. With lightly floured hands, mould into 8 - 10 flat patties. Chill for about 20 minutes then coat in the beaten egg and breadcrumbs.
3. Melt the margarine in a saucepan and stir in the flour. Cook for 2 minutes, stirring. Add the milk, stir until thickened then add the corn with seasoning. Keep hot.
4. Heat a little oil in a frying pan and shallow-fry the patties for about 10 minutes, turning once. Drain on absorbent kitchen paper and serve at once with the sauce poured over.
serving amount
serves 4
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