These quick and easy fish cakes are the perfect appetizer (or main dish) when you have some leftover white fish or mashed potatoes.
1 cup/250 grams leftover mashed potatoes
3 1/2 ounces/100 grams leftover cooked fish
1 teaspoon flat-leaf parsley (finely chopped)
1 spring onion (finely sliced)
Pinch of paprika
Salt (to taste)
Pepper (to taste)
1/2 cup all-purpose flour
1/2 cup bread crumbs
In a large bowl, combine the mashed potatoes, fish, parsley, spring onion and paprika.
Using a fine grater, zest about 1/4 of the lemon into the potato mixture.
Break the eggs into a shallow soup bowl, whisk, and add only 1 tablespoon of the eggs to the mix.
Cover a tray or large plate with plastic wrap.
Form evenly sized balls with the fish mixture and place on the tray, pressing gently down with the palm of your hand to form patties.
Cover patties with plastic wrap and rest in the fridge for at least 30 minutes (or overnight, the longer the easier to coat later).
Assemble three soup bowls: one with the leftover beaten egg from earlier in the recipe, one with flour, and one with fresh breadcrumbs.
Gently pass the fish cakes through the flower, egg and breadcrumbs in that order until fully coated
Cook fish cakes in 1 tablespoon of butter and 3 tablespoons of olive oil on medium/high heat until fishcakes are golden brown.
Serve with alioli, baked thick-cut oven fries , salad, lemon wedges in an English muffin or whatever your side preference is.