---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BAKED FISH CAKE
  Categories: Diabetic, Fish, Vegetables
       Yield: 4 friends
  
   1 1/2 lb Potatoes; peeled
       1 lb White fish fillet;
            Salt; (to taste)
            Grd white or black pepper;
            -Freshly
       2 tb Butter;
       4 tb Milk;
            Grated peel of 1/2 lemon;
       2 tb Parsly; fresh chopped
       1 ts Anchovy extract (optional)
       3 tb All-purpose flour;
       2 tb Oil
  
   Cut the potatoes into chunks and place then in a
   saucepan with enough water to cover, adding a little
   salt if liked.  Heat until just about to boil.
   Meanwhile, lay the fish on a plate or dish to cover
   the saucepan and cover it with a second plate, lid or
   foil.  Put the fish on the pan when the water is
   boiling, then reduce the heat so water does not froth
   over. Cook the potatoes until tender-10-15 minutes if
   the chucks are faily small. Set the aside, without
   uncovering it. Drain and mash the potatoes, beating
   the well until smooth.  Mix in the butter, milk, lemon
   peel, parsley and anchovy extract, is used Preheat
   oven to 400 degrees. Grease a quicke dish or baking
   pan. Pour any cooking juices from the fish into the
   potato mixture.  Flake the flash off the skin,
   discarded any bones, and at it to the potatoes.  Mix
   well, adding seasoning to taste. Use a large spoon to
   place the fish mixture in a mound on the prepared dish
   or pan but do not flatten it until it is all in
   mounded up. Flatten the top of the mixture sightly,
   then sprinkle it with a little of the flour.  Use a
   spatula and slice to flatten the mixture into a little
   neat circle, about 7″ across.  Pat the sides with the
   knife and the top with slice to that the mixture is
   even and neatly shaped, keep sprinkling with the flour
   to coat the outside evenly. Trickle the oil over the
   fish cake and bake it for about 30 minutes, until well
   browned.  Cut into wedges to serve.
   
   Food Exchanges were not listed,
   (Good thing I found the book on sale and cheap to boot)
   
   Source: The Diabetic Cookbook by Bridget Jones.
   
   Brought to you and yours via Nancy O'brion and her
   Meal-Master (this is far to much work for me, Fish not
   my favorite foods)
  
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