FISH CAKES

Served by: Flying Cloud Cafe

• 1 cup cooked pollack
• 1 cup cooked cod fish
• 1 cup smashed potatoes
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup finely chopped red pepper
• 3 pinches chopped fresh parsley
• 1 egg beaten
• dash worcestershire sauce
• juice of half a lemon
• Old Bay Seasoning to taste
• Tumeric to taste
• 2 TBS mayonaise

Saute celery, onions, parsley and red pepper til soft. Cool. Add fish, potatoes and seasoning. Form into cakes dip in egg wash, then in bread crumbs deep fry or pan fry until golden brown.