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This fishcake makes a really good appetizer. Easy and quick to prepare. Subtle flavours that'll impress your guests.
I came up with this recipe because we had a bit of left-over fish and didn't want to waste it. It is quite different from Thai fishcakes. The flavours are subtle, yet the dish is quite simple to make.
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Miss Piggy