Fish Cakes

Name: Fish Cakes
Ingredients: 2/3-3/4 cup flaked cooked fish; 2/3-3/4 cup mashed cooked potatoes; 1 or 2 scallions, including tender green, chopped fine; Grated fresh ginger to taste; Salt and freshly ground pepper to taste; Butter and/or light olive oil for frying

December 9, 2011

Those little bits of fish that you didn’t finish, or that you purposely put aside for another meal, take on new life in these scrumptious fish cakes. My rule of thumb is to use equal parts cooked fish and potatoes. If the fish you are using has been fried, scrape off the crusty exterior, because you want the cakes to be smooth inside.

Recipe notes

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