Crisp Mashed Potato Fish Cakes
By Kitchen Belleicious
Serving Size: 6 Prep Time: 15 mins Total Time: 45 mins
Ingredients:
2 ½ cup leftover mashed potatoes (I use twice baked-recipe follows)
1 ½ cup shredded leftover fish
1 egg
2 cup panko bread crumbs
½ tsp cracked black pepper
½ tsp cajun seasoning
paprika
¼ cup grated parmesan cheese
1 4-5 pound bag of golden yukon potatoes
½ cup shredded Monterey Jack cheese
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
¼ cup green onions, chopped
½ cup milk
½ cup sour cream
3 Tbsp butter
Directions:
Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day. I like to do this in the morning so I can can breathe as dinner approaches knowing I already have it all together.
In a large skillet over medium heat, add 1/4 cup oil. Once the oil is hot (you can drop a small crumb from your patties to see if the oil sizzles, if so, then you're ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You might have to do this in batches of 3-4 patties as you don't want to overcrowd the pan. Serve hot and enjoy!
For the Potatoes:
Boil potatoes in a large stockpot until you can insert a fork easily into the center of a potato. Drain, toss in the butter, cheese, seasoning, sour cream, green onions and milk. Mash until everything is combined.
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