If you use mashed potatoes leftovers, depending on their texture, maybe you will have to add some panko to your fish/potato mixture since your potatoes will be a bit creamier due to the fact that you will have added some butter and milk to them. Start slowly, 1 tbsp of panko at a time until mixture is less sticky and easier to work with.
Author: Valerie's Keepers
Serves: 4 portions
Ingredients
Fish Cakes
3 medium potatoes (or you could use 2 cups of leftovers mashed potatoes)
300g haddock (or cod)
1 tbsp. butter
1 egg, lightly beaten
1 tbsp. Dijon mustard
1 tbsp. green onions, finely chopped
1 tbsp. fresh parsley, finely chopped
1 cup panko
¼ cup vegetable oil
Salt and pepper
Lemon Caper Mayo
½ cup mayonnaise
3 gherkins pickles, finely chopped
Zest ½ lemon
½ tbsp. lemon juice
1½ tbsp. capers
1 tbsp. parsley, finely chopped
Instructions
Fish Cakes
If not using mashed potatoes leftovers, bring a large pot of salted water to the boil. Add potatoes and turn down to a simmer and cook for 10-12 minutes until tender. Drain well then mash and set aside in a medium bowl to cool a little (you should have 2 cups).
Meanwhile, cook the fish. Melt butter in a large skillet over medium heat, when hot enough, add fish and cook 2-3 minutes each side. Season to taste witth salt and pepper.
Remove from the skillet, drain and flake fish with a fork. Add fish to the potatoes.
Mix into the potato mixture the egg, mustard, green onions and fesh parsley. Season to taste with salt and pepper.
Shape the mixture into patties (you should have about 8 to 10).
Spread panko on a plate. Dredge the patties in the panko, pressing to coat well.
Clean out the skillet you used to cook the fish and heat oil over medium-high heat. When hot enough, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.
Serve with the Lemon Caper Mayo.
Lemon Caper Mayo
In a bowl, mix all the ingredients.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/fish-cakes-lemon-caper-mayo/