BARRAMUNDI FISH CAKES

[ron johnston]

2 PLATE SIZE BARRAMUNDI
3 SMALL POTATOES
2 TBS PHILADELPHIA CHEESE
1 egg
1 TBS SHERRY [AND A SWIG FOR THE COOK]**
1 HANDFUL OF CHOPPED PARSLEY
SALT AND PEPPER
DRIED BREAD CRUMBS


Fillet the barramundi and scrap the meat off the fillet with a fork,by holding on to the tail and scrapping away from the tail.[this way you shouldn't get the small bones].
Place the minced fish into a mixing bowl,add the sherry,egg salt and pepper,then stir and place it in the fridge for 1/2 hour or so.

Boil potatoes,when cooked drain and add 2 Tbs of philadelphia cheese and mash well.
Add potato to the barramundi mixture and mix well, form into small flat fish cakes, sprinkle with bread crumbs and shallow fry till a nice golden brown.

** IF can not drink the alcohol you use, do not cook with it
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