These delicious fish cakes are crispy on the outside and creamy on the inside due to their surprise ingredient: mashed potatoes. Perfect as party appetizers, a first course, or as the main dish with a tossed salad.
Course
Appetizer, Lunch, Main Dish
Cuisine
Jewish
Prep Time10minutes
Cook Time15minutes
Total Time2hours25minutes
Servings4servings
Ingredients
2cupsflaked, cooked cod (or other white fish)
2cupsmashed potatoes
2tbsp.melted butter, unsalted
1/2cupmilk
2eggs, beaten
2tsp.Kosher salt
1/2tsp.freshly ground black pepper
2-3tbsp.canola or vegetable oil
lemon wedges (optional)
tartar sauce (optional)
Instructions
In a large mixing bowl, gently combine all ingredients (except canola oil, lemon wedges and tartar sauce). Mix until everything is combined. With your hands, form 8 fish cakes and put them on a plate. Refrigerate for 2 hours to allow the cakes to set and chill.
In a large skillet, heat canola or vegetable oil on medium heat. Fry each cake until golden brown on both sides, approximately 4 minutes per side. Drain on paper towels to remove excess oil. Serve with lemon wedges and tartar sauce.
Recipe Notes
NOTE: This recipe will make 8 medium size fish cakes or 16 appetizer size cakes.