Little Fish Cake

Ingredients:

Serving 4
500 g potatoes
Salt and black pepper as per taste
500 g salmon
300 ml milk
1 laurel leave
9 black pepper seeds
60 g butter
4 tablespoons parsley, finely chopped
Grated rind of 1 lime
1 egg
175 g bread crumbs
Frying oil

Directions:

Bring the potatoes to a boil. Put the fish inside a bowl along with milk, laurel leave, and black pepper seeds and set over the heat till it is boiling. Allow to cook 10 minutes without a lid on. Remove the fish out and once cool remove the bones and skin. Sift the fish stock so that the seeds and leave are removed.
Peel the boiled potatoes and grate them. Then put in a bowl and mix with melted butter, and 3 tablespoons fish stock. Add in shredded fish, chopped parsley, grated lime rind, and Tabasco sauce, if desired. Add the seasoning, salt and pepper.
Divide the mixture into 8 equal parts and then make a ball out of each. Dip in beaten egg and then roll in the plate of bread crumbs. Then put inside a frying pan when oil is hot. Fry till golden on both sides. Serve hot with cooked vegetables and tartar sauce. Bon Appetit!

Points:

You are recommended to simply apply the dried toast powder without adding any spices.
Fish is rich in vitamin B. So try to use it a lot. If you don't like salmon, you can replace with any fish of your choice.