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Fish Cakes
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  • 3/4 lb (.3 kg). cooked fish fillets
  • 1 cup (225 ml) mashed potatoes
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) chopped parsley
  • 1/4 tsp (1 ml) thyme
  • 1/2 tsp (2 ml) onion powder
  • 1/4 cup (60 ml) breadcrumbs
  • Mix together all ingredients, except breadcrumbs.
  • Shape into cakes.
  • Coat with breadcrumbs.
  • Arrange onto a greased cookie sheet.
  • Bake into a preheated 350 degree (175 C.) oven, for 20 minutes.
  • Can be frozen and reheated by placing frozen fish cakes in preheated oven at 450 degrees (225 C.) for 18 to 20 minutes until hot.

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