FISH PATTIES

1 1/2 cups flaked cooked or conned fish
1 1/2 cups dry mashed potatoes
1 tablespoon finely chopped onion
1/2 teaspoon salt
1 egg
ground black pepper (to taste)
flour
cooking fat or oil

Combine all ingredients except flour and fat or oil.

Shape mixture into patties, roll in flour, and brown in fat or roll.

VARIATIONS:

FISH-POTATO PUFFS
Add 2 egg yolks instead of a whole egg to the mixture of fish and potato; add seasoning; and fold in stiffly beaten egg whites. Put mixture into greased custard cups and bake at 350 degrees F. (moderate oven) 30 minutes.

SALT FISH BALLS
Use 1 cup of salt fish. Soak the fish in lukewarm water until freshened, changing the water once or twice. An hour or two is usually long enough. Simmer in water until tender, drain, and shred. Stir fish into mashed potatoes. Omit onion and salt. Mix well with the other ingredients. Form, into balls and roll in flour. Fry in shallow or deep fat, or bake in the oven.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955