(cooking) A dish made with grated raw potato, mixed with egg and flour, then fried.
(cooking) A dish made with grated raw potato, mixed with egg and flour, then fried.
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(British) Any of several varieties of spread, made from physically processed cooked fish with the addition of some cereal, traditionally eaten on toast.
A condiment, similar to fish sauce but thicker, made from fermented fish or shellfish and widely used in Southeast Asian cuisine.
(chiefly, UK, Irish) A rectangular stick of processed fish coated in breadcrumbs that is cooked by frying or grilling.
(US) A rectangular piece of processed fish coated in breadcrumbs that is cooked by frying or grilling.
(UK) A concoction of rice, margarine, flour, onion, and anchovy paste, which was made into a porridge and then pan-fried into a cake resembling fish.
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