Ellen Kelly’s Fish Cakes

July/August 2012

2 c. mashed baked potato, cooled

1 lb. baked cod, cooled and flaked (or try salmon, halibut or tuna)

1 egg, beaten

2 T. melted butter

1 T. flour

3/4 c. panko

1 T. Dijon mustard

2 T. tartar sauce (or mayonnaise)

1/4 c. thinly sliced scallions

2 T. chopped fresh parsley (thyme, chervil, chives and sweet marjoram are good too)

1/2 t. finely minced garlic

1 t. lemon zest

dash Tabasco sauce

generous dash Worcestershire sauce

salt and pepper to taste

Combine all ingredients with a light hand. Try to keep some pieces of fish intact. Form into 3-inch patties and dust lightly with a little flour. Put on a plate or tray and let the patties set up in the refrigerator for at least an hour. Heat a generous amount of oil in a heavy sauté pan and fry the fish cakes until golden brown and crispy, about 5 minutes a side. Remember that all the ingredients are cooked and the patties just need to be crispy and hot through. Serve with wedges of lemon and tartar sauce. (These freeze well.) Makes 8 to 10 cakes.