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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Parboil the fillets in a large pan with water for 6 minutes then set aside to cool.
  2. When cool crumble fish and put in medium bowl.
  3. Mix gently all ingredients then form into round cakes.
  4. Place in preheated frying pan with extra virgin oil and brown until golden on both sides.
  5. Drain well on paper towels.
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