Crisp Mashed Potato Fish Cakes

By Kitchen Belleicious

Serving Size: 6 | Prep Time: 15 mins | Total Time: 45 mins

  • 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
  1. 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.
  2. 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:
  1. 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.
Read more from Kitchen Belleicious.
Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.