I love fish cakes. They are so easy to prepare and a great way to use up baked fish leftovers.
You don't have to save this recipe for leftovers though.
Just steam, bake or fry up some fish and get going on tasty cakes for dinner.
Ingredients: 1 pound cooked, flaked fish (see below recipe for types of fish to use) 2 cups mashed potatoes 1 small onion, chopped 2 tablespoons melted butter or margarine 1 egg, beaten 2 tablespoons chopped fresh parsley Dash each salt and pepper 1/4 cup fine dry bread crumbs Oil for frying
Directions: Combine all ingredients except the bread crumbs and oil. Shape the mixture into patties. Coat the fish patties in bread crumbs.
Preheat the oil in a skillet. Pan-fry the fish cakes in batches in hot oil until crisp and brown on one side, then turn and brown the other side. Each side will take just a few minutes. You are only trying to get the ingredients hot and the breading crispy. Everything is already cooked.
Shape the fix mixture into any shape you choose. The usual is to make the patties mentioned above, but you can also make fish balls or quenelles, which have an oval tubular shape.
Cod, haddock, turbot, ocean perch or Boston bluefish work very well in this recipe.
Nutritional Analysis Per Serving
Calories from Fat 111;
Total Fat 12.3g; Saturated Fat 3.7g;
Trans Fat 0.0g;
Cholesterol 79mg; Sodium 328mg; Total Carbohydrates 13.0g; Dietary Fiber 1.8g;
Vitamin A 6%; Vitamin C 23%; Calcium 3%; Iron 6%
(Percentages based on a 2000 calorie per day diet)