1 lb. cooked fish, flaked, with no bones or skin
1 lb. mashed potatoes (about 2 c.) well packed
1/2 c. milk
1 tbsp. dried tarragon
Salt and pepper to taste
2 eggs, beaten
Garnish with 2 tbsp. chopped fresh parsley

Mix the fish flakes and mashed potatoes in a bowl, using a fork. Add enough milk to make a smooth mix. Add the tarragon, salt and pepper, and mix well. Add the beaten eggs and mix well. The egg acts as a binder. With hands; form the mixture into small cakes, about 3 inches in diameter.

Roll them in flour, and fry them in a lightly oiled frying pan until they begin to brown. Garnish with the parsley and serve.