Ingredients
1 tbsp SIDS RASPBERRY HONEY MAYO
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup cooked fish, skinned & boned
1 cup boiled mashed potatoes
1 tbsp chopped parsley
½ tsp SIDS CRAZY SALT
1 tbsp grated onion
1 tbsp butter
2 eggs
SIDS SALT & PEPPER to taste
Dry breadcrumbs
Rice bran oil, for frying
Directions
Whisk together SIDS RASPBERRY HONEY MAYO and SIDS LOW SUGAR RASPBERRY VINEGAR then pour into a serving ramekin.
Flake the fish and combine with the mashed potatoes, parsley, SIDS CRAZY SALT, onion and butter.
Beat one egg, season with SIDS SALT & PEPPER to taste and add to the fish mixture.
Shape into round balls and flatten slightly.
Beat the second egg well, roll each fish cake in the beaten egg and then coat with breadcrumbs.
Fry the fish cakes in hot oil in a pan until golden brown on both sides.
Serve with Mayo mixture.
