1 pound skinned haddock, halibut or cod 4 scallions,finely chopped 2 potatoes boiled and mashed 4 green chiles finely chopped fresh cilantro and mint leaves, chopped 2 eggs. bread crumbs, vegetable oil, black pepper,salt 4 or 2-inch piece ginger root chopped
Put the fish in a lightly greased steamer and cook for 10 minutes, remove the steamer from the heat and leave the fish on the steaming tray to cool. Flake the fish and place in a large bowl. Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1 egg; beat the remaining egg in a bowl. Shape the mixture into patties. Dip the patties in egg, then coat in bread crumbs. Heat the oil and fry the patties, until brown. Serve hot with chutney or chili sauce.
Mix cold cooked flaked fish with Cream Sauce and put into buttered patty-shells with alternate layers of crumbs.
Sprinkle with crumbs, dot with butter, and brown in the oven.
Reheat cold cooked flaked fish in Béchamel Sauce, adding a few cooked mushrooms.
Fill patty-shells and brown in the oven.
REturn from FISH PATTIES to Cape Cod Cooking