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3 spring onions
1/2 red capsicum
2 cold cooked potatoes
1 tsp Creole seasoning
375g fish fillets
2 eggs
1 Tbs flour
1 tsp salt
1/4 cup chopped parsley
1/4 cup oil
1 Tbs butter
Slice onions finely. Chop the flesh of the capsicum finely. Cut
the potatoes into 1cm cubes. Place all into a bowl with the Creole
seasoning.
Cut the fish into small pieces and mix through the potato mixture
with the eggs, flour, salt and parsley. Heat frypan and add oil
and butter. Cook 1 Tbs of the mixture, turning to brown both sides.
Place fritters on absorbent paper.
Serve with Corn Salsa, relish or a fruit chutney.
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