50+ Friends Club Cookbook
Fish and Shellfish

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Fishcakes

From the Kitchen of: Kathy Fleenor

6	c	Ground Fish (ground 3 times)
2	c	half and half or canned milk, chilled
3		Eggs
3	Tbsp.	Flour
1	tsp.	Nutmeg
1	tsp.	Mace
2	Tbsp.	melted Butter

• GRADUALLY ADD EGGS, ONE AT A TIME, THEN START ADDING MILK, SPICES, BUTTER, AND FLOUR OR CORNSTARCH. MIX FOR 10-15 MIN.
• FRY IN OLIVE OIL UNTIL GOLDEN BROWN, TURNING ONCE.