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CARIBBEAN - recipes
½ lb cooked fish
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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