Crisp Mashed Potato Fish Cakes

Serving Size: 6
Prep Time:
Total Time:


  • 2.5 cup leftover mashed potatoes (I use twice baked-recipe follows)
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 0.25 cup green onions, chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp pepper
  • 0.5 tsp salt
  • 0.5 cup shredded Monterey Jack cheese
  • 1 4-5 pound bag of golden yukon potatoes
  • 0.25 cup grated parmesan cheese
  • paprika
  • 0.5 tsp cajun seasoning
  • 0.5 tsp cracked black pepper
  • 2 cup panko bread crumbs
  • 1 egg
  • 1.5 cup shredded leftover fish
  • 3 Tbsp butter


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.

Check out how Kitchen Belleicious gets creative with leftovers.