Fish cakes

500 g cooked fish (without bones)           1 egg for binding

200 g cooked mashed yam or cassava.   Beaten egg and crumbs for coating

Salt and pepper to taste

1 tablespoon melted margarine

1 Remove skin and bones and flake the fish.

2 Add the mashed yam or cassava and seasonings.

3 Add the melted margarine and beaten egg to bind.

4 Mix well. Divide into about 8 pieces and shape each piece into a neat, round, flat cake.

5 Coat with egg and crumbs and fry in deep fat. Serve with gravy. Tinned fish, e.g. salmon, pilchards may be used in place of cooked fish.

Bon appetite!