I normally use leftover mashed potatoes for this recipe, but if you want to know how I make my mashed potatoes, they are in this recipe. Any mashed potato recipe you like will do.
1poundcooked, flaked fish(smoked or fresh, or crab)
1egg, lightly beaten
1tablespoonminced parsley
1tablespoonminced chives
1tablespoonminced celery leaves
Salt and black pepper to taste
1/2cupflour or fine cornmeal, for dusting(optional)
Oil for frying
Instructions
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.
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.
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.
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.
Serve with the sauce of your choice, a salad, and a glass of white wine or a beer.
Notes
If you skip the cornmeal or flour, the cakes will brown very quickly, so you will have to watch them closely so they don't burn.