It’s a rechauffe meaning re-heated food.
Ingredients: 500g cooked fish (without bones), 200g mashed yam or cassava, salt and pepper to taste, 1 tablespoon margarine, parsley, 1 egg for binding,bread crumbs for coating and oil for frying.
Remove skin, de-bone and flake the fish.
Add the mashed yam, potatoe/cassava and seasonings.
Add in the melted margarine and beaten egg to bind. Mix well. divide into 8-10 pieces and shape each piece into a neat, round, flat cake.
Coat neatly with breadcrumbs and fry in a deep fat. Garnish with parsley and Serve with gravy.
Note: Tinned fish, e.g salmon, pilchards may as well be used.