Crisp Mashed Potato Fish Cakes

I say crab cakes, you say fish cakes but can you say mashed potato fish cakes? Okay,picture this. You slaved in the kitchen creating the best dinner known to man, pan-fried blackened tilapia with twice baked potatoes and a delicious helping of broiled asparagus. Yes it was dang good:) Fast-forward two nights and you have fish leftovers and potatoes- what do you do? Easy. Throw it all together!

 

Fish+ Mashed Potatoes= Mashed Potato Fish Cakes. It’s simple really. So simple that I don’t know why they aren’t as, if not, more common than crab cakes. They are less expensive than purchasing lump crab meat and easier to assemble as you can just use leftovers. I mean, come on! Have you ever had any leftover lump crab meat? Is there such a thing-its like a delicacy in this house:) So with my mashed potato fish cakes you get dinner in less than 30 minutes and a pleased (Oh we love you so much, is there anything we can do for you mom?) family. Yes, my friends that is GENIUS!

I HIGHLY suggest not doing this recipe until you have leftover fish and mashed potatoes-because why go through all that trouble to make fish and potatoes just to mash them up? If you need a great flavorful fish recipe please try my Blackened Tilapia. You say cod, I say tilapia. Its like saying tomato in the north or south. It doesn’t really matter with these cakes. That is the beauty of this dish. Any fish will do as long as you have some FLAVA! Herbs are great with fish as well as curry and fruity flavors like mango and pineapple. Just be sure you aren’t combining mango and lime flavored fish with buttery cheesy mashed potatoes! For the potatoes- try mixing it up and use a garlic mashed potato recipe or perhaps even pesto mashed potatoes. Those would go great with herbed flavored fish!  Now that I hope to have your creative juices flowing- Let’s get in the kitchen and Be Fearless. Remember: my recipe below is from leftovers. Use what you have and be creative- as long as you have the correct measurements as outlined below you can’t go wrong!

Before you go! I must tell you about my exciting news. I have been asked to be a curator for Kitchen Daily. It is an amazing food site loaded with one of a kind recipes and recipe ideas with a focus on cooking tips and menu ideas. I for one am an avid fan and always enjoy browsing the latest dishes so I was honored to asked to be apart of Kitchen Daily. Last week they featured my Hot Chocolate Oreo Muffins! Perfect timing with the arrival of fall. Do this gal a favor and check it out!

 

Crisp Mashed Potato Fish Cakes
 
Prep time
Cook time
Total time
 
Ingredients
  • 2½ cups leftover mashed potatoes ( I use twice baked-recipe follows)
  • 1½ cup shredded leftover fish (easier to shred at room temp)
  • 1 egg
  • 2 cups panko
  • ½ tsp cracked black pepper (cracked not regular)
  • ½ tsp cajun seasoning
  • sprinkle of paprika
  • ¼ cup grated parmesan cheese
  • Twice Baked Potatoes:
  • 4-5 pound bag of golden yukon potatoes or 4 large russet potatoes, I leave skin on- this is your choice
  • ½ cup shredded Monterrey cheddar cheese
  • ½ tsp salt and pepper each
  • ¼ tsp garlic powder
  • ¼ cup green onions, chopped
  • ½ cup milk
  • ½ cup sour cream
  • 3 TBSP butter
Instructions
  1. Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day. I like to do this in the morning so I can can breathe as dinner approaches knowing I already have it all together.
  2. In a large skillet over medium heat, add ¼ cup oil. Once the oil is hot ( you can drop a small crumb from your patties to see if the oil sizzles, if so then your ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You may have to do this in batches of 3-4 patties as you don't want to overcrowd the pan.Serve hot and enjoy!
  3. For the potatoes:
  4. Boil potatoes in a large stockpot until you can insert a fork easily into the center of a potato. Drain, toss in the butter, cheese, seasoning, sour cream, green onions and milk. Mash until everything is combined.

Side Note: I like to prepare the patties in the morning so I can can breathe as dinner approaches knowing I already have it all together and just need to cook it. Warning- don’t go overboard and forget you still need to cook them. DO NOT serve the patties uncooked. Not only is it unsafe but it can cause family members to question your sanity! Just sayin…..

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Comments

  1. says

    Congrats girl on being a part of Kitchen Daily I think you deserve that and more!
    I love crab cakes and I have been grilling fish like crazy in my try to be healthy madness and its getting boring and what a great way to spruce it up. Love how myou can do it put it away and then when you are ready it will be waiting on you and doesnt take all day.
    Can you just write a cookbook? I would so buy it most of my printed recipes comes from here lol
    Kelli H recently posted..Birthday weekend funMy Profile

  2. says

    Congratulations on joining Kitchen Daily! I love the site, myself, and now have something to look forward to because I know one of the contributors. Love this recipe and now I have something to serve with my garden fresh beans. Thank you for sharing. I’m glad you told folks not to forget to cook the patties. It can drop your culinary reputation in a heartbeat! Come visit when you can.
    SharleneT recently posted..Spicy Coconut Chicken Casserole – Solar BakedMy Profile

  3. says

    I confess to being totally confused that there seem to be two different ways to comment on your site. Nonetheless, I will keep the potato idea in mind for when it makes sense. Sounds very good.
    StephenC recently posted..Dry rub for anythingMy Profile

  4. says

    Great idea to use up left overs Jessica! I love changing up the left overs so people don’t even know they are left overs! We’re heading to Barcelona tomorrow, hoping the Internet is a bit more reliable there. Cheers.
    Eva Taylor recently posted..European vaycay 2012My Profile

  5. says

    Congratulations!!! That’s an awesome honor. These fish cakes look darn delicious, Jessica. I want to have fish tomorrow night just so that I can have fish cakes ASAP. Yummy!

  6. Stefanie says

    What a wonderful use of leftovers! And I love crab cakes but if I buy crab, I want to just eat it all since it’s so good plain! These fish potato cakes sound delist, though, especially with blackened tilapia :) and congrats on being featured and made curator!!!
    Stefanie recently posted..Plum MuffinsMy Profile

  7. says

    LOVE recipes like this!

    I am totally making this. I have been so busy the past few days (hence, my recent post re “chaos” :)), that I haven’t had time to figure out meals for the week (in fact, it is now 5:40 and I have no idea what is for dinner tonight yet… we do have leftovers, so I’m not THAT bad). I’m doing a little url catch-up and then I’m going to plan the week’s meals out…… All of that to say that 1) this meal is perfect because I can prepare it ahead of time, and 2) I am incorporating this into a couple of consecutive days this week! We have potatoes, and frozen fish, so we’re well on our way!

    Congrats on the Kitchen Daily news! Off to check it out now…
    Torrie @ a place to share… recently posted..Forging ahead.My Profile

  8. says

    Congratulations on Kitchen Daily :) I love potato cakes – with or without fish or other additions… I always think it’s a wonderful way of serving potato :)

  9. says

    that’s why i always say you are a brilliant lady! now i know what to do with my leftovers fish! will be chking out Kitchen Daily!

  10. says

    Your fishcakes look amazing girl! I love that their all crispy and brown. You know what’s funny? I’m a bit intimidated by cooking fish. Lame, I know, but I usually reserve my fish eating to restaurants and barley cook it at home. I think it’s the smell of raw fish that gets to me. Whenever I walk into a grocery store and hit the fish department, my stomach gets a bit queasy due to the smell. Salmon is the one fish that I don’t have a problem with though, and it is a smelly fish.

    Anyway, those muffins look amazing and something I am going to have to try with my kiddos. It would be a great weekend baking project for us to do together.

    Congratulations on your Kitchen Daily assignment. I look forward to checking out their website.

    xoxo,
    Jackie
    jackie@marin mama cooks recently posted..crispy & easy garlic breadMy Profile

  11. kitchen flavours says

    Your fish cake looks seriously good! I could have this as my main for dinner, a whole plate, no problem!
    Congratulations for being part of Kitchen Daily!

  12. says

    Hi Mehar, Wow…this recipe is looking wonderful and so good. I’m loving it so much…!!! A very well made post with beautiful pictures.Today I was out of ideas and was wandering what to make. Got the answer now :) I can’t wait to try it on my island. Thanks for sharing awesome recipes. Have a wonderful week ahead. Love & Regards, Sonia !!!

  13. says

    Mmmmm, I love those golden brown fish cakes and I am SO glad to read that you didn’t add the ordinary crab that everyone else uses . . . . (I’ve got this little allergy that prevents me from ever biting into crab cakes!) This is another great way to have more fish in this house too! Thanks Jessica!
    Roz recently posted..grilled prosciutto and fig pizzaMy Profile

  14. says

    Very cool about the curator gig! Congrats!

    And I love fish cakes. I haven’t made them with potatoes yet, but I’ll give it a try next time!

  15. says

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  16. says

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    Sisi

    Ook als de Egyptische legerleider Abdel Fattah al-Sisi president wordt, waar hij zelf getuigerecente uitlatingen voor open lijkt te staan, kan het volgens Steeghs zo zijn dat er in Egypte meer ruim

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