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Fish Cakes

1.5 lb potatoes, boiled
Half lb salmon fillet, diced
Half lb cod fillet, diced
5 tbsp olive oil
2 tbsp fresh basil and parsley, chopped
Salt and pepper to taste
2 large shallots, chopped
2 free range eggs, beaten
Juice of 1 orange
Juice of 1 lemon

Marinade the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil.

Boil potatoes until cooked, drain them and then bake them in the oven (low heat) for 10 minutes. Mash the potatoes and (while potato is still hot) mix in the fish and marinade. Leave the mixture to cool down.

When the mixture is cold, add the beaten eggs and mix in. Take handfuls of the mixture and shape into large egg-sized balls, flatten to about 1 inch thick rounds. Bake under a hot grill for 2 minutes. Serve with a green salad.

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