Fish Flapjacks

2 oz S.R. Flour

1/2 tspn Salt, Pinch of Pepper

1 tbspn grated Onion

425gm can Salmon or Tuna

2 Eggs

1 tbspn Chopped Parsley

2 tblspns Milk

1 dstspn Lemon Juice

Method: Sift flour, salt & pepper. Add parsley & onion, gradually beat in eggs, lemon juice to taste, mix to make smooth. Add flaked fish and enough milk required to make batter of dropping consistency. Drop large spoonfuls on hot greased girdle or heavy-based pan. When brown underneath, turn & cook about 10 minutes.

Source: contributed by Mary Holmes in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45.