6 to 8 fish fillets
1 to 1 1/2 cup water
1/4 cup white sauce
1 Tbsp dried parsley
2 Tbsp finely minced fresh onion
1 tsp paprika
1/2 tsp salt
1 tsp black pepper
1/4 to 1/2 cup fine bread crumbs
oregano, optional

Parboiled the fillets in in large pan with approx. 1 to 1 1/2 cup
water. for 5 to 6 mins. Set aside fillets, to cool and then crumble
them with your clean fingers and put in med. size bowl.

Mix gently all ingredients, form into round cakes. If mix seems
too moist, put cakes into a small amount of bread crumbs for coating,
place in preheated fry pan with either 100% pure virgin olive oil
or safflower oil, and brown until golden on each side. Drain onto
paper towels. Serve with some type of green vegetable, and something
sour.

1 egg
1 tablespoon lemon juice
1 onion, finely chopped
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley flakes
1 pound cooked fish fillets, flaked
1/2 cup cornflake crumbs
1/4 cup butter

Combine egg, lemon juice, onion, mustard, salt, pepper, and parsley
flakes; toss with fish. Add enough cornflake crumbs to bind mixture.
Shape fish into cakes. roll each cake in remaining cornflake crumbs
to coat outside. Melt butter in large fry pan. Add fish cakes and
cook until crisp and browned on both sides. Transfer to heated
platter; serve.

1 (15 1/2 oz.) can mackerel or other
favorite fish
1 med. onion, diced
Dash of salt
6 med. sized potatoes, boiled & mashed
2 eggs
Dash of pepper

Mix all ingredients together. Drop by spoonfuls into hot grease. Fry until brown on both sides.