Fish Cakes

From Ellen Kelly

2012 July/Aug


  • 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.