Combine all ingredients. Shape into 12 cakes. Place cakes in a heavy frying pan which contains about 1/8-inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown on the other side. Cooking time, approximately 5 to 8 minutes. Drain on absorbent paper. Serves 6.
» Full-bodied white wine is in order; try a Chardonnay or Pinot Blanc from California.