Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

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.

Ingredients

  • 2 cups (½ pound) flaked cooked fish
  • 1 small onion, finely chopped (about ¼ cup)
  • ½ pound ( 1 average Idaho) potato, cooked and mashed
  • 2 tablespoons ( cup) chopped parsley
  • 1 large egg, beaten
  • unbleached (all-purpose) flour
  • salt and freshly ground black pepper to taste
  • 2 tablespoons ( cup) clarified unsalted butter

Method

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.

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