Recipe: Fish Cakes

These are easy to make, freeze easily, can be made out of leftovers, can fit any size bento box or dinner plate and make a little fish go a long way (important in these struggling economic times!). The best part is that you can use any fish you want: pollock, flounder, salmon, tuna, etc. and I sized this recipe to use 1 pre-portioned frozen fish fillet (the kind that are individually sealed). Little to no measuring as a result.

Typically I make more mashed potatoes than I need and serve the rest on the side or refrigerate to incorporate into other dishes.

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6 ounces of fish, about 1/2 cup
1/2 cup mashed potatoes, made however you prefer (don’t add more than the fish as it will lack flavor)
1 shallot, diced and sliced very fine
bread crumbs, about 1/2 cup
1 tbsp dried tarragon
salt & pepper to taste

Cook the fish however you want but the easiest is either grilling, using leftover fish from another meal or boiling a frozen fillet. To boil place the fish into a small pan of boiling water with 1 tbsp of lemon juice and a bay leaf (just for flavor) and simmer until just tender and flakey (about 5 minutes if thawed, 10 minutes if frozen).

Mix the flaked fish, mashed potatoes, and diced shallot together until just barely mixed. Season with salt & pepper as you like. From the mixture form a couple of small patties, usually about 4 small ones. Size larger if you like.

On a shallow dish or plate mix the bread crumbs and tarragon (if you’d rather use other herbs or spices go ahead but I LOVE tarragon) and roll each patty in crumbs until well coated. Lightly fry each side until golden brown in a heated frying pan in a small amount of oil or butter (if you want to fatten this up!).

Serve and enjoy!

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