Makes 12
Ingredients
- 350g cooked hake
- 300g mashed potato
- 30ml butternut purée
- 10ml Italian parsley, chopped
- coarse salt and black pepper
- 60ml olive oil
Method
- Mix all the ingredients, except for the oil, in a bowl.
- Mash lightly with a fork to bind.
- Shape into fingers and place on a lined baking tray.
- Refrigerate for about 20 minutes.
- Preheat oven to 200°C.
- Spray the fish fingers with olive oil spray or brush with the olive oil and bake for about 20 minutes or until golden.
© sharon glass 2012 | For more recipes: www.sharonglass.co.za [1]