Potato Fish Cakes with Creamy Mustard Sauce
This recipe is great as an entree or equally impressive as an appetizer.
Photo by Gina Moore
MAKES 8 CAKES
Fish Cakes
2 cups leftover mashed potatoes
2 cups fish (can use cooked salmon, cod, or any flaky fish)
2 large eggs
2 green onions, thinly sliced
1 teaspoon Cajun or blackened seasoning
2 teaspoons thyme, freshly chopped
Pinch cayenne pepper
½ teaspoon Worcestershire sauce
1½ cups seasoned breadcrumbs
Olive oil
Thyme leaves (for garnish)
Sauce (makes approximately 1 cup)
½ cup heavy cream
½ cup Dijon mustard
½ teaspoon fresh dill, chopped
Kosher salt
Pinch cayenne pepper
Fish cakes: In a large bowl, combine potatoes and fish. Add in eggs, onions, seasoning, thyme, cayenne, Worcestershire sauce and ½ cup breadcrumbs. In a shallow bowl, place the remaining breadcrumbs. Form mixture into eight equal-sized cakes (or smaller if you prefer); dredge in breadcrumbs on each side, and place on a platter. Refrigerate for 30 minutes.
In a large skillet over medium heat, heat ¼ cup olive oil. Working in batches, fry cakes for 2–3 minutes on each side until golden brown. Remove to a paper towel-lined platter and keep warm until all cakes are cooked. Add additional oil as needed. Arrange cakes on serving tray and garnish with thyme leaves. Serve with sauce.
Mustard sauce: Mix all ingredients in a small bowl. Refrigerated sauce will keep up to a week.
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