Fishcakes
INGREDIENTS
Filling
1 pound leftover mashed potatoes
1 pound leftover fish (any cooked fish, smoked fish, or combination of seafood), poached
1/4 cup of chopped onion or green onion (white parts)
1 tablespoon dried parsley, or other herb
1 egg, beaten
zest of 1 lemon
juice of 1 lemon
Coating
4 to 5 tablespoons flour or fine breadcrumbs
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
Poach
1 cup milk
1/2 cup water
INSTRUCTIONS
Poach
1. Poach fish for a few minutes to reduce saltiness and soften. Should be tender and flaky
Filling
1. Mix all filling ingredients in bowl. Mixture should be thick, sticky enough to hold it's shape. Thicken with flour or bread crumbs if needed. Thin with poaching liquid if needed.
Coating
1. Mound flour mixture on plate
2. Drop heaping tablespoon of filling onto coating mixture and form into round patty 3/4" thick. Transfer to baking sheet and let them rest in the refrigerator for about 30 minutes.
Cook
1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a frying pan over medium heat. Cook several cakes at a time about 4 minutes each side until golden brown. Remove to warm oven to hold for serving.
2. Serve with sauce of your choice, i.e....remoulade, cocktail, or tater sauce.
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INGREDIENTS
Filling
1 pound leftover mashed potatoes
1 pound leftover fish (any cooked fish, smoked fish, or combination of seafood), poached
1/4 cup of chopped onion or green onion (white parts)
1 tablespoon dried parsley, or other herb
1 egg, beaten
zest of 1 lemon
juice of 1 lemon
Coating
4 to 5 tablespoons flour or fine breadcrumbs
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
Poach
1 cup milk
1/2 cup water
INSTRUCTIONS
Poach
1. Poach fish for a few minutes to reduce saltiness and soften. Should be tender and flaky
Filling
1. Mix all filling ingredients in bowl. Mixture should be thick, sticky enough to hold it's shape. Thicken with flour or bread crumbs if needed. Thin with poaching liquid if needed.
Coating
1. Mound flour mixture on plate
2. Drop heaping tablespoon of filling onto coating mixture and form into round patty 3/4" thick. Transfer to baking sheet and let them rest in the refrigerator for about 30 minutes.
Cook
1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a frying pan over medium heat. Cook several cakes at a time about 4 minutes each side until golden brown. Remove to warm oven to hold for serving.
2. Serve with sauce of your choice, i.e....remoulade, cocktail, or tater sauce.
.40