Bermuda Fishcakes

Boil the potatoes until they are fully cooked. Drain them, and while they are still warm, slice them into quarters and place them in a mixing bowl. Add the fish and mash these ingredients together until they are will mixed.

Add the onion, parsley, basil, Sherry Pepper Sauce, Worcestershire, salt and pepper to taste, and egg whites and continue mixing. Form the fish mixture into patties that are about 3 inches in diameter and 1/2-inch thick.

In a sauté pan, over medium heat, heat the oil until shimmering. Spread the flour out on a flat dish. Dip the fishcakes into the flour to give them a light dusting on each side. Sauté the fishcakes in the hot oil for 3 to 4 minutes on each side or until they develop a golden crust. Remove the fishcakes and drain them on paper toweling.

Make the sauce by mixing the mustard into the mayonnaise and then blending in the honey and the water.

Serve the fishcakes with a few thin slices of the banana on top, and the sauce on the side.

NOTE: These fishcakes were used in three different presentations. The first was as a main course with two vegetables, the second was on a bun with lettuce and tomato, and in the third they were only 1-inch in diameter and served as a first-course appetizer.