Ingredients
8 oz cooked fish
4-8 oz cooked yams, mashed
1 tbsp chopped eschalot
1 tbsp chopped celery
lemon juice
pinch of nutmeg or mace
1/2 oz butter or margarine
2 eggs, beaten, for binding and coating
1 1/2 tbsp dried breadcrumbs
fried parsley to garnish

Instructions
Remove skin and bone from fish and break it up finely
Add the yam, eschalot, celery, lemon juice, nutmeg and salt and pepper
Add butter to mixture together with sufficient egg to bind it together
Turn on to a floured board. Shape into a neat roll and cut into 8 equal portions
Reshape the slices into neat flat, round cakes
Coat the cakes with beaten egg and dried crumbs
Fry in deep or shallow fat, drain well
Serve garnished with fried parsley and Lemon