Crisp Mashed Potato Fish Cakes
 
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.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/09/17/crisp-mashed-potato-fish-cakes/