Creamy potato and salty fish all mashed up in a crispy buttery shell of goodness. Pair them with my tangy dill tartar sauce and you have a match made in heaven.
East Coast Fish Cakes
Yield: 12 cakes Prep: 15 minutes Cook: 10 minutes
- 1 can “chicken haddie” (canned blend of white fish)
- 2 ½ cups mashed potatoes
- 1 small onion diced
- 1 egg
- 1 tbsp fresh parsley
- Salt and pepper to taste
- ¼ cup butter, divided in tablespoons.
Melt one tablespoon of butter in a pan, add the onion and cook for about 5 minutes until the onions have softened slightly.
Drain the “chicken haddie” well, removing as much moisture as you can.
In a medium bowl combine all ingredients and mix well.
Take about 1/3 cup of the mixture to form into a patty. I pressed the mixture in a cookie cutter to get a uniform shape, but you can use your hands. Makes about 12 cakes.
To cook the fish cakes, melt a tablespoon of butter over medium heat. When butter begins to bubble, add the fish cakes to the pan. Don’t overcrowd the pan. Flip once, after about 5 minutes, when you see the edges have browned and brown the other side.
Serve immediately. Top with my tangy dill tartar sauce.
There were a handful of staples that my Nana Pat made for lunch when I was a kid, and this was one of them. Thinking back, fish cakes are kind of a weird thing for me to have liked. This is probably the only form of fish I consumed back then. Anyway, the point is that they are super yummy. Also a great use for left over mashed potatoes! make
Tips for Cooking: Don’t use mashed potatoes that have a lot of cream or milk in them. It will make the cakes too soft. The more creamy and delicious your potatoes were last night, the worst they will be for your fish cakes.