Salt fishcakes

1 lb salt fish (soaked for at least 20 mins)
2 medium sized potatoes peeled and quartered
1 rib celery diced
1 small onion diced
1 tbsp margarine
1 tsp summer savoury
2 eggs beaten
Vegetable oil for frying
Flour or breadcrumbs

Drain fish and rinse in cold water. Place potatoes and fish in a pot. Cover with water and boil until potatoes are soft. Drain.

Cook onions and celery in margarine until soft. (I microwave them in a bowl)

Separate potatoes from fish into a bowl and mash potatoes with a fork until smooth. Add in remaining ingredients and mix thoroughly.

Cool in fridge until mixture is stiff enough to roll into balls, about an hour. Form into balls and roll in flour or breadcrumbs. Brown fishcakes in vegetable oil in a frying pan.

Serve with baked beans and green chow.

There is no baked bean recipe on this blog, because I hate beans.