|Fish||1 Pound, steamed or boiled (450 Gram)|
|Potatoes||1⁄2 Pound, boiled (225 Gram)|
|Chopped parsley||2 Tablespoon|
|Egg||1 , beaten|
|Toasted bread crumbs||1 Cup (16 tbs)|
|Lemon||1 , cut into wedges|
Flake the fish and remove any skin or bones.
Mash the potatoes with the cream and butter until smooth.
Add a squeeze of lemon juice and blend with the fish, parsley and seasoning.
With floured hands, shape the mixture into eight round, flat patties.
Chill for at least 1 hour to make the patties firm.
Dip the patties in the beaten egg, then in the bread crumbs, and either deep fry at 375°F (190°C) for about 6 minutes or pan fry for 10 to 12 minutes.
Drain on paper towels.
Garnish with green sauce and serve.