Ingredients & Method ::

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Take leftover cooked fish pieces (preferably plain boiled fish, about 1/2 a fillet), remove any bones and flake with a fork. Put in a bowl with finely chopped, cooked potatoes (2-3 small ones); one small, finely chopped onion; and garlic to taste. Stir in some flour (approx. 3 tblsp. in a recipe for two), and 1 tblsp. potato starch. Flavour with salt, plus your favourite fish-spice (I use flavour enhancer (Aromat), and Season-all). Add one beaten egg. Thin to the desired consistency with milk (should be like thin porridge). Fry on a medium hot skillet until golden, and serve with potatoes and melted butter, and tomato wedges on the side.