FROM JOHN PIAZZA OF SOIL2SERVICE
Ingredients
SERVINGS: 8 Cake(s)
- 2 cups whitefish, cooked, chilled and flaked, bones removed (or other type of white fish)
- 2 cups mashed potatoes, chilled (see recipe)
- 2 each large eggs, beaten
- ½ cup minced yellow onion
- ½ cup minced red bell pepper
- 2 tablespoons freshly chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons vegetable oil
WHITEFISH CAKE GARNISHES: (OPTIONAL)
- 1 lemon, cut into wedges, seeds removed
- 1 ounce spicy aioli (see recipe)
- 1 pickled garlic clove, sliced (see recipe)
- 3 thin slices cucumber
Preparation
METHOD
In a large mixing bowl, gently combine all ingredients except the vegetable oil. Mix until all ingredients are evenly distributed. Form 8 fish cakes and place them on a tray in a single layer. Refrigerate for up to 2 hours, allowing the cakes to set.
In a large nonstick skillet, heat the vegetable oil on medium heat. When oil is hot, place cakes in the pan and brown until golden on both sides. Flip carefully as the insides will be soft. When golden, remove from pan and place on a paper towel to remove excess oil. If the cakes are still cool in the center, you can place the cakes in a 325-degree oven to finish heating throughout to cook the egg.
Garnish and serve immediately.
