Nan's Fish Cakes

Christine Tizzard

Leftover cooked fish transformed into the ultimate fish cakes.

Print Recipe

Total Time 30 mins

Course Appetizer, Main Course, Side Dish, Snack

Cuisine fish, Seafood

Ingredients

2 cups (about 3⁄4 lb) cooked mashed potatoes Can Substitute: cooked mashed potatoes with cooked mashed sweet potatoes, turnip, rutabaga, or a combination of.
1/4 cup finely chopped onions
1/4 cup finely chopped celery tops or finely chopped celery
2 Tbsp finely chopped parsley or parsley stems
2 Tsbp finely chopped dill
1 tsp smoked paprika
1/4 tsp ground nutmeg
1 egg beaten
good pinch sea salt
to taste pepper
1 lb. cooked boneless skinless salmon, trout, cod, halibut, haddock, or other lean fish Can Substitute: cooked fish with cooked crab, lobster and chopped shrimp or/ cooked fish with well-soaked salt cod,cooked 5 minutes in boiling water and drained well.

Optional Seasonings:

2 tsp ground sumac
1 Tbsp citrus zest
to taste chili falkes of powder

Instructions

In a large mixing bowl, combine the mashed potatoes with the onions, celery tops, parsley, dill, paprika, nutmeg, and any optional seasonings.
Mix in the egg, salt, and pepper. Fold in the flaked fish.
Using your hands, portion out about 1⁄4 cup of the mixture. Form it into a fish cake about 2 to 3 inches in diameter and 1 inch thick and place on the baking sheet. Repeat with the rest of the mixture. If you have the time, place in the fridge for 20 minutes to allow them to firm up and hold their shape better during frying.
Preheat a large cast-iron pan or sauté pan over medium heat. Add the oil and frythe cakes until well browned on both sides, 7 to 9 minutes total. Fry in batches if necessary.

Keyword cod cakes, fish, fish cakes, leftover cod, leftover cooked fish, leftover cooked seafood, leftover fish, leftover salmon, leftover trout, seafood