Fish Cakes

Ingredients:

NOTE: Any kind of boneless fish can be used, either canned, fresh or dried. For dried cod, boil the fish in fresh water twice before adding to cakes.

1 lb of fish
green pepper
onion
garlic
pepper
all purpose flour
water
1 egg

Preparation:

1. Shred fish in a large bowl.
2. mince onion, green pepper and garlic and set aside.
3. beat 1 egg and add a 1/3 cup of water
4. mix diced vegetables (if not using dried cod, add a pinch of salt), egg, and water into the bowl with the shredded fish and blend with flour until it forms a paste.

Heat a fryer or skillet with cooking oil. When hot, drop fish paste in a tablespoon rounds into the hot oil, turn when golden brown. When golden brown on both sides, remove from and place on tripled paper towels in a plate to drain excess oil. Serve with favorite rice dish.