Fish Cakes

1 lb Fish, haddock
1 1/2 c Potatoes; mashed
1 ts Mustard, prepared
Salt; to taste
Pepper, black; to taste
1 tb Onion; finely chopped
Lemon Juice
1 ea Egg, beaten

For every cup of haddock, add mashed potatoes, mustard, salt and pepper, onions and a little lemon juice. Mix all with a little beaten egg and form into cakes. Dip in remaining egg and coat with crumbs.
Refrigerate uncovered until firm, then fry or bake.