Fish Cakes

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.

Fish Cakes

1 pound cooked, flaked fish (see variations 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

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.

Serve with homemade tartar sauce and wedges of lemon.

This large electric skillet has a 15" x 15" cooking surface that's big enough for family breakfasts or a large pot roast with vegetables. Cuisinart 18x15-in. Nonstick Electric Skillet

Variations:

• 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.

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If you like these fish cakes, try our crab cakes recipe too.

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