Scottish Fish Cakes   (ancient Scottish recipe)

Ingredients

2 fish filets*
¾ cup oats (old-fashioned or quick)
¾ cup milk
2 to 3 tbsp. minced onion**
1 egg
Dried marjoram flakes (about 1/8 tsp.)
Ground pepper
Salt (optional)
½ tsp. butter

* Haddock or whiting recommended; strong-flavored fish like salmon does not work well.
** Can substitute grated raw turnip or parsnip.

Instructions

Steam the fish filets, or broil slowly until cooked enough to flake.  Let cool.  Bring the milk up to scalding and turn off the heat.  Add the oats to the milk, mix well, cover and let cool at room temperature.  When cool, flake the fish, discarding any bones, skin or fins.  Mince the onion and mix with the fish.  Add ground pepper and salt (if allowed in diet).  Beat the egg until creamy and mix well with the cooled oat mixture.  Add the fish mixture, and a few sprinkles of the dried marjoram.  Combine well.  Heat a non-stick skillet as you would for pancakes over medium-low heat.  When the pan is the right temperature, add the butter and spread it around.  Smear two-thirds of the fish and oats mixture over the pan in a circle not more than ½ inch thick.  Let this cook until the bottom is nicely browned, about 3-5 minutes.  Then flip it with a spatula and cook the other side until well browned.  Do not use too high a temperature.  Split in half to serve two.  Cook the remainder for a third serving.

Yield: 3 servings.

Serving suggestion: Fresh spinach salad, cantaloupe and blueberries.