2 c. cooked fish, shredded
4 med. sized potatoes; freshly boiled, hot & very finely chopped
Salt & pepper to taste
1 sm. onion, minced
1/4 tsp. curry powder
3 eggs
1 c. dry bread or cracker crumbs
1/2 c. butter or bacon fat

Combine the fish, potatoes, onion and seasoning. Stir in the eggs, stirring as little as possible. Shape into cakes and dip in the crumbs. Saute in the butter or fat until brown. The fat should be hot as for any kind of fat frying. When the cakes are nicely brown, drain them on towel.

They often are served with tomato sauce or catsup. Some people prefer tartar sauce.