Ethnic Meals
Recipes and meal time ideas





Sponsors

The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Scottish Recipe and Meal Ideas
Scotland Main Meal Ideas

Fish Sausages Patties Recipe

This recipe for fish sausages is based on an old recipes which was found in an old Scottish Womens Rural Institute cook book. Popular for its practical nature in using small amounts or left overs. The recipe is equally as good with left over (cooked!!) white fish or using fresh. prawns shoudl NOT be used as leftovers.

Fish Sausages Recipe

Ingredients:
some flour
2 teaspoons dried parsley
2 eggs (lightly beaten)
6oz cooked white fish
2 oz peeled prawns
2 oz mushrooms
2 oz breadcrumbs
3 oz fine oatmeal
salt & pepper


Method:
Skin the fish(if requried) and remove any bones and finely chop the prawns. Chop and fry the mushrooms in a little butter.

Using a bowl, break up and pound the white fish, prawns, mushrooms, breadcrumbs into a consistency similar to sausagemeat. Then add the parsley and seasoning, binding the mixture with half the beaten egg mixture.

With floured hands form the mixture into sausage shapes and dip in the remaining beaten egg and roll in the oatmeal. Fry this in hot shallow oil for about 6 to 7 minutes until golden brown, turning regularly

Drain on kitchen paper and this should serve four.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

Sponsors