by Joseph Yacino | Aug 7, 2017 | baked fish cake, fish cake, fish cakes, fort lauderdale chef, palm beach personal chef, recipe, seafood, seafood recipe, sweet potato
You can use any previously cooked fish. This was originally made from leftovers in the fridge. Serves 4 1 pound/450ml cod fillet 2 tablespoon/30ml olive oil 1 large egg, lightly beaten ½ bunch thinly sliced scallions 2 tablespoon/30ml mayonnaise 1 tablespoon fresh...
