Ingredients:

½ lb cooked fish
¼ to ½ lb yams, mashed
½ oz margarine
1 tbsp chopped eschallot and celery
Pepper and salt
Lemon juice
Pinch of nutmeg or mace
1 egg (for coating)
1 egg (to bind)
Dried bread crumbs

Preparation:

Remove the skin and bones from the fish and break up the remainder finely.

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.

Caribbean Holidays

Caribbean Accommodation