Fish Patties Once you've tried this recipe from Geoff Jansz, you'll never throw out leftover mashed potato again! Geoff's fish patties are easy to make, and they taste great with his tomato and dill sauce. (Tip: don't worry too much about proportions for the fish and potato, just make the mixture as strong or as mild as you like.) mashed potato tinned tuna or salmon (you could also use leftover shredded meat) 1/2 red capsicum, finely diced 1/2 large onion, finely diced black pepper, freshly ground pinch of salt olive oil, for frying Tomato and dill sauce lemon zest lemon juice fresh dill, roughly chopped tomato, diced butter water Combine the mashed potato with the capsicum, onion, pepper, salt and tinned fish. Using clean hands, shape the mixture into patties 2-3cm (around 1") thick. Heat the olive oil in a non-stick pan, then fry the patties for 2-3 minutes on each side. When the patties are cooked, place them on a warm serving plate. Add all the sauce ingredients to the pan. Cook for about 1 minute. Shake the pan constantly as the sauce is cooking. Pour the sauce over the patties and serve. ) Burke's Backyard 1/2001 All of Ilyce's Recipes go to [EMAIL PROTECTED] (list name is in lower case) [EMAIL PROTECTED] (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
