I have a tip for you - you can't fry soggy mash!

Hmmm...maybe not such an exciting tip, but a good one nevertheless if you plan on making fish patties.  I'm not only talking about potato mash, but mashed food in general.  It's a tip I've kinda known for a long time, but not often put into practice.....unfortunately.

If you use this tip with these patties (by making sure you allow to firm up in the fridge before frying), you'll love me forever.

Is that weird?

Feel free to use breadcrumbs instead of the almond meal if you have no problems with wheat/gluten.

These patties are perfect for freezing - separate with greaseproof paper and pop into an airtight container and defrost them in a single layer so they don’t get soggy.