Fish Cakes With Potatoes
- Total Time
- 25 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2medium mealy potatoes, peeled
- 2tablespoons cream
- 4tablespoons butter
- 1pound haddock fillets
- ½cup finely chopped onions
- 1egg
- Salt and freshly ground black pepper to taste
- Approximately 1 cup plain, dry bread crumbs
- Bacon drippings and cooking oil
Nutritional analysis per serving (8 servings)
249 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 13 grams protein; 359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently boil the potatoes in lightly salted water until they are tender. Drain and mash. Add the cream and butter and mix well. Set aside, but do not refrigerate.
- Step 2
While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through. Drain well, flake the fish and mix it with potatoes.
- Step 3
Add the chopped onions and lightly beaten egg to the fish-potato mixture. Add salt and pepper to taste. This recipe may be made ahead of time up to this point and refrigerated, covered.
- Step 4
When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
- Step 5
Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat. Saute the fish cakes until they are brown on both sides. Serve immediately.
- Old-fashioned cooks would use only bacon fat or lard for the frying medium. Modern cooks may prefer to use only a light cooking oil, omitting the bacon fat entirely.
Private Notes
Comments
Very, very good.
Couldn't find had doc, used cod from Iceland.
I cooked the fish in a chicken broth and then I added green onions, red peppers, and garlic to the potato/fish mixture. I also used gluten free panko and fried in avocado oil. This recipe was delicious!
This recipe worked so well for me. I do recommend that after shaping and breading the patties, you refrigerate for about a half hour before pan frying. They held together just fine in the pan having done that.
3 fillets made for more fish than mashed potatoes, but they mixed together well; no complaints Used scallions instead of onions; nice Paired it with lemon-cucumber-parsley couscous and a lemon-dill Greek yogurt sauce. Served with red butter lettuce andcherry tomato halves (tomatoes really complement the other flavors) Reoiled the pan several times; breadcrumbs burned and made for a smoky and chaotic cooking process. Patties browned but lost some of their shape/consistency; flavor fine though
These don’t hold together in the frying pan. Need to add a couple more eggs, and some flour.
Very good. We make these frequently and the whole family loves them. Missing one thing….wait…let me think…got it! A little Old Bay seasoning makes them almost a Maryland thing
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