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Pound the skinned and boned fish until smooth.
Add rice, herbs, and egg or stock, then season with salt and pepper.
Add stock as required to moisten.
Mix the ingredients thoroughly and form into small sausages. To get a good shape to the sausages, I wrapped them in cling film and put them in the fridge for an hour before frying them – but make sure you add enough stock to prevent them from becoming too dry.
Roll in dried breadcrumbs, maize flour or oatmeal, and fry the coated sausages in hot oil.