Mix fish and potato together in a bowl, and, if you wish, add some very finely chopped fresh parsley with the seasoning. Shape first into a ball, and then flatten to a cake. Dip in bread-crumbs, if you like, or flour. Heat a tablespoon or so of olive oil in a small frying pan, and gently lower in the fish cake. Fry until golden, and then turn it over carefully, and fry the other side until crusty and golden.
Tomato sauce, pesto, parsley or egg sauce, tartare sauce, mango chutney, or what you will.
© 2000 Frances Bissell. All rights reserved.