These crispy cakes are a delicious way to use up leftover fish and mashed potatoes. They’re perfect for a quick and easy dinner or a tasty appetizer.
Ingredients:
- 2 cups cooked and mashed potatoes
- 1 cup cooked and flaked fish (any firm white fish like cod, haddock, or tilapia)
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup bread crumbs
- Salt and pepper to taste
- Oil for frying
Instructions:
- Combine Ingredients: In a large bowl, combine the mashed potatoes, flaked fish, onion, parsley, egg, flour, and bread crumbs. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
- Shape Cakes: Using your hands, shape the mixture into 8-10 small patties.
- Fry Cakes: Heat about 1 inch of oil in a large skillet over medium heat. Carefully place the patties in the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy.
- Drain and Serve: Remove the cakes from the skillet and drain on paper towels. Serve hot with your favorite dipping sauce, such as tartar sauce, lemon aioli, or ketchup.
Tips & Variations:
- Add-ins: Get creative with your fillings! Try adding chopped spinach, grated cheese, or chopped jalapenos to the mixture.
- Baking: For a healthier option, bake the cakes in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through.
- Leftovers: Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
Enjoy your delicious and easy Fish & Mashed Potato Cakes!