1poundfish, cooked, flaked (see below recipe for types of fish to use)
2cupsmashed potatoes
1onion, small, chopped
2tablespoonsbutter, melted
1egg, beaten
2tablespoonsparsley, chopped fresh
Dashsalt
Dashpepper
1/4cupbread crumbs, fine
Oil for frying
Instructions
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.
Notes
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. The image shows ball shaped fish cakes.
Cod, haddock, turbot, ocean perch or Boston bluefish work very well in this recipe.