You can make these fish cakes out of any cooked fish. I spent a lot of my youth on my parents’ sailboat. When the weather was bad, my mother would make these out of canned salmon from the ship’s store.
Combine the fish, onion, potato, and parsley in a bowl. Mix in just enough of the egg to hold the mixture together, then divide the mixture into about 8 patties. Dust the patties in the flour seasoned with the salt and pepper. Then sauté over medium-high heat in clarified butter in a large skillet until golden brown, about 3 minutes per side. Serve with lemon wedges.
© 1992 All rights reserved. Published by UNC Press.