In the Sephardic kitchen, the use of leftovers is raised to a high art. Cooked fish is combined with mashed potatoes for delicious fish cakes, which are made special with the addition of agristada or ajada sauce. For leftover salmon, I love dill and agristada, For halibut or other mild-flavored fish, I add about
If you think the raw onion will be too sharp tasting, warm the
In a bowl, combine the fish, potatoes, onion, eggs, and the herb, if using. Mix well and season with salt and pepper. Form the mixture into 8 chubby cakes each about 3 inches in diameter. If the mixture does not hold together easily, fold in a little matzoh meal. (The croquettes can be formed up to 4 hours ahead of cooking, covered, and refrigerated.)
Pour olive oil to a depth of
Transfer to a platter and serve at once. Pass the sauce at the table.
© 2000 Joyce Goldstein. All rights reserved.