These fishcakes will be fantastic at any party. Make them small or bigger, use cocktail sauce, a mayo based sauce, or how about a salsa style sauce. So delicious, you should make two batches!
1 ½ cups mashed potatoes (no milk added) (This is about 5 big potatoes. If it measures a little more, it’s ok)
2 cups cooked fish (haddock or cod) drained, nice and dry
2 tablespoon parsley
½ cup finely chopped cooked onion
1 ½ teaspoon salt
2 tablespoon lemon juice
Few drops Tabasco sauce
Combine (with hands) the above ingredients. Form into
patties. Place on a wax paper lined cookie sheet. Chill for a couple of hours.
**In a small bowl beat 2 eggs (no milk or water added )
**In another small bowl add about a cup of Italian bread crumbs.
When you are ready to cook:
**Heat some olive oil (or cooking oil) in a large frying pan (cover the bottom of the pan)
**Dip each patty in the egg mixture, then the bread crumbs. Fry until nice and brown.
I like to serve them with ketchup mixed with horseradish sauce (to taste) and cole slaw. Extra patties can be frozen for another meal. This makes about 12 patties.
These are also nice to have on hand in case of unexpected company. Don’t freeze them any longer than 3 months. Enjoy!!