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Fish Cakes

1 lb Fish, haddock
1 1/2 c Potatoes; mashed
1 ts Mustard, prepared
Salt; to taste
Pepper, black; to taste
1 tb Onion; finely chopped
Lemon Juice
1 ea Egg, beaten


For every cup of haldock, add mashed potatoes, mustard, salt and pepper, onions and a little lemon juice. Mix all with a little beaten egg and form into cakes. Dip in remaining egg and coat with crumbs. Refrigerate uncovered until firm, then fry or bake.


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