Julie Van Rosendaal Says: Fish cakes are best made with roughly equal parts mashed potato and fish – if you remember that, the rest is pretty much up to you. Crab works just as well, and if you don’t have leftover mashed potatoes, peel one or two and boil them or cook them in the microwave, then mash with a fork. (Don’t worry about getting all the lumps out.) The quantities of the additions are up to you - or they are just as delicious plain.
Fish Cakes
cooked cod, halibut, salmon or tuna,
flaked mashed potatoes
salt & pepper
Optional additions:
thinly sliced green onions
finely chopped red or yellow pepper
chopped fresh herbs (such as parsley, chives, thyme or basil)
seasonings such as curry powder or grated lemon zest
flour
eggs (unless you’re making a large batch, you’ll only need one or two)
Panko (Japanese breadcrumbs), dry breadcrumbs or cracker crumbs
canola or olive oil (and if you like, a bit of butter) for cooking with
Tartar sauce:
1/2 cup mayonnaise (regular or light)
3 Tbsp. relish or finely chopped sweet pickles
2 Tbsp. finely chopped or grated onion
2 tsp. Dijon or grainy mustard
2 tsp. lemon juice
In a large bowl, roughly mash together the fish, potato, salt and pepper and any additions you like - don’t worry about getting the lumps out - in fact, you want to keep some pieces of fish. Shape the mixture into patties any size you like. Get out three shallow dishes: in one, put some flour. In another, crack the egg(s) and beat with a fork to break them up. In the third, put a generous mound of Panko or breadcrumbs.
Set a heavy skillet over medium-high heat, and add a drizzle of oil and pat of butter. Dredge the patties in flour, then egg, then crumbs to coat them well, then put into the hot skillet without crowding them (if they are too close together they won’t brown properly). Cook a few at a time, flipping as necessary, until they are golden brown and crispy - about 5 minutes per side.
To make the tartar sauce, stir together the mayonnaise, relish, onion, mustard and lemon juice in a small bowl. Put it in the fridge until you need it. Serve the fish cakes warm or at room temperature, plain or with the tartar sauce.
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