salt and pepper
Executive Chef
Mashed potatoes; 1 lb- I like to use instant potato buds. The reason is because they seem to be firmer and hold their shape better.
1 lb flaked fish (clams,shrimp,crab,trout,walleye,catfish etc.) I steam the fish and let it cool. If using canned clams, no need to cook.
1/4 cup of chopped onion or green onion (white parts)
1/8 cup dried parsley
season with salt & pepper
1 tbsp lemon or lime juice
Additional seasoning may be added- old bay,garlic powder,onion powder etc, what ever you like.
In a bowl, mix all ingredients until it is thick and sticky. You can thicken it by adding flour or bread crumbs. Shape cakes to about 1/2 inch thick,3 inch rounds. At this time, you can coat them with flour, cornstarch or bread crumbs. At this point I like to place them on a baking sheet and let them cool in the fridge for about 30 minutes to firm up. Heat Crisco or oil & butter in a pan to medium heat then cook until browned on both sides. Serve with sauce of your choice, aoili, cocktail, tarter etc.
NOTE: I have made them with "sticky rice" in lei of the mashed potatoes.
1 lb flaked fish (clams,shrimp,crab,trout,walleye,catfish etc.) I steam the fish and let it cool. If using canned clams, no need to cook.
1/4 cup of chopped onion or green onion (white parts)
1/8 cup dried parsley
season with salt & pepper
1 tbsp lemon or lime juice
Additional seasoning may be added- old bay,garlic powder,onion powder etc, what ever you like.
In a bowl, mix all ingredients until it is thick and sticky. You can thicken it by adding flour or bread crumbs. Shape cakes to about 1/2 inch thick,3 inch rounds. At this time, you can coat them with flour, cornstarch or bread crumbs. At this point I like to place them on a baking sheet and let them cool in the fridge for about 30 minutes to firm up. Heat Crisco or oil & butter in a pan to medium heat then cook until browned on both sides. Serve with sauce of your choice, aoili, cocktail, tarter etc.
NOTE: I have made them with "sticky rice" in lei of the mashed potatoes.