You need half a kilo peeled and chopped potatoes
300g smoked white fish
2 spring onions finely chopped
150g grated gruyere
3-4 tbsp chopped fresh parsley
A little salt and a generous dose of fresh pepper
Boil the potatoes in salty water for 20 minutes until they are tender, drain and pat dry to remove any excess liquid
Place potatoes in a bowl and mash, add rest of the ingredients and mix well.
With wet hands so cake doesn’t stick,
divide the mixture in to 4 or 5 cakes and flatten slightly.
Heat a little olive oil in your pan and place the cakes, cook in a medium heat for 5 minutes and carefully turn them over and cook for a further 5 minutes. Serve with a crunchy green salad and a glass of chilled wine or two, kali orexi !
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Available in The Olive Tree Taverna and also in the UK.
Please contact mr. Jeff Fuidge at email@example.com for more information.