Potato Fish Cakes

Name: Potato Fish Cakes
Total time: 1 h
Ingredients: 2 cups cold mashed potatoes; 1 pound cooked, flaked fish (smoked or fresh, or crab); 1 egg, lightly beaten; 1 tablespoon minced parsley; 1 tablespoon minced chives; 1 tablespoon minced celery leaves; Salt and black pepper to taste; 1/2 cup flour or fine cornmeal, for dusting (optional); Oil for frying

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Total: 60

Servings: 6

Ingredients

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2 cups cold mashed potatoes1 pound cooked, flaked fish (smoked or fresh, or crab)1 egg, lightly beaten1 tablespoon minced parsley1 tablespoon minced chives1 tablespoon minced celery leavesSalt and black pepper to taste1/2 cup flour or fine cornmeal, for dusting (optional)Oil for frying

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Instructions

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Step 1

Set your oven to "warm" and put a cooling rack set over a baking sheet in the oven. Mix all the cake ingredients together in a large bowl. I make pretty smooth mashed potatoes, so there aren't lumps. If you have lumpy mashed potatoes, you might want to crush them with your fingers.

Step 2

Form into patties of whatever size you like. I prefer about 2 to 3 tablespoons, up to 1/4 cup. But even 1/2 cup fish cakes are nice. Set them in the fridge for a few minutes to set.

Step 3

Heat enough oil to come halfway up the fish cakes (you'll need to guess on this one), and bring the oil to between 325°F and 340°F. You don't want things super hot here.

Step 4

Fry the cakes, making sure they don't touch each other, over medium-high heat, until they are nicely browned -- about 2 minutes per side without a dusting of flour or cornmeal, about 3 minutes with it. Set the finished cakes on the rack in the oven.

Step 5

Serve with the sauce of your choice, a salad, and a glass of white wine or a beer.