Fish Fritters

Pick free from all bones a quantity of any kind of cold cooked fish and pound it
in a mortar; take a small onion, peel and pound it with the fish; season to taste with
salt and pepper, and add an equal bulk of mashed potatoes, mix well together and
make all into a paste with beaten &gg. Spread the paste out on a board, cut it into
small pieces about three inches across and fry them in boiling lard to a light brown.
Fold a napkin over a hot dish and pile the fritters on it. Garnish with fried parsley
and serve with any kind of fish sauce.