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Fish Cakes

Fish Cakes

Whenever I make fish, I always end up with leftovers. I needed a good ‘take 2’ recipe. This is quick, easy and my family loves them.


2 large potatoes, peeled and cubed
2 cups cubed fish (any kind will work but I’ve found that cod, haddock or tilapia work best)
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped parsley
1 egg
Oil for frying

Cook the potatoes in salted water until fork tender. While the potatoes are cooking, mix the fish, butter, onion, parsley and egg in a large mixing bowl. Add the potatoes and mash until fully combined. Shape the mixture into patties. Heat oil in a large frypan over medium-high heat. Add the patties once the oil is hot and fry, in batches, on both sides until golden brown. Do not attempt to cook all of the patties at once, as there will not be room for them to fry well. Drain on paper towels before serving with tartar sauce, a lemon wedge and a good side salad.

Note: this recipe can be made with fresh fish as well. Just add the fish to the boiling water when the potatoes are almost tender and let them cook together until soft.

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