Classic Fish Cakes
|Bread slice||1 , made into crumbs|
|Skim milk||1⁄2 Pint|
|Cooked fish||4 Ounce (Ground, Minced Or Chopped)|
|Tomato juice||1⁄2 Cup (8 tbs) (Reduced By Half)|
Reserve 3 tablespoons bread crumbs and 2 tablespoons skim milk.
Combine remaining crumbs and milk in saucepan and heat for 10 minutes to make thick white sauce.
Add salt, pepper and dill.
Stir in fish.
Refrigerate mixture on flat plate for about 30 minutes, to make shaping easier.
Make into flat cakes.
Dip cakes in reserved bread crumbs seasoned with salt and pepper.
Bake at 375Â° F. about 30 minutes, on non-stick baking sheet.
Combine tomato juice with reserved milk and any remaining crumbs, heat and serve over fish with more dill.