Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice onions finely. chop the flesh of the capsicum finely. cut the potatoes into 1cm cubes. place all into a bowl with the creole seasoning. cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley. heat frypan and add oil and butter. cook 1 tbs of the mixture, turning to brown both sides. place fritters on absorbent paper. serve with corn salsa, relish or a fruit chutney. cheers, doreen doreen randal, wanganui. new zealand.

Target recipe: thaw fish, if frozen, rinse fish, pat dry with paper towels. cut fish into 1/2 inch pieces. set aside. in a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt. add fish, mix well. shape into 1/2 inch thick patties. coat both sides of the fish patties with cornmeal. in a large nonstick frypan or on a nonstick griddle heat oil over medium heat. add half the fish cakes. cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once. remove from frypan. repeat with remaining cakes. serve with green goddess sauce. if desired garnish with fresh chives.