Shop Ingredients
How this works
Servings: 12 cakes
Calories: 171kcal
Ingredients
- 2 cups (about 3/4 lb)cooked mashed potatoes (see substitutions)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped celery tops (see substitutions)
- 2 Tbsp chopped fresh parsley and/or parsley stems
- 2 Tbsp chopped freshdill (see substitutions)
- 1 tsp smoked paprika
- 1/8 tsp ground or freshly grated nutmeg
- 1 egg, beaten
- 2 good pinches of salt
- Pinch pepper
- 1 lb cooked boneless skinless salmon, cod, trout (any white fish really), flaked (see substitutions)
- 1/4 cup oil or butter
Optional add-ins
- 2 tsp ground sumac
- Chili powder
- Citrus zest
- Favorite hot sauce
Instructions
- In large mixing bowl, combine mashed potatoes with onions, celery tops, parsley, dill, paprika, nutmeg, and any optional add-ins.
- Mix in egg, salt, and pepper. Fold in flaked fish.
- Using your hands, portion out about 1/4 cup of mixture. Form it into fish cake about 2 to 3 inches in diameter and 1 inch thick and place on baking sheet. Repeat with rest of the mixture. If you have time, place in fridge for 20 minutes to allow them to firm up and hold their shape better during frying.
- Preheat large cast-iron pan or sauté pan over medium heat. Add oil and fry cakes until well browned on both sides, 7 to 9minutes total.
Notes
Can substitute:
- Cooked fish with well- soaked salt cod, cooked 5 minutes in boiling water and drained well
- Potatoes with 1/2 cup dry breadcrumbs or crushed crackers
- Dill with savory, thyme, sage, chives, oregano, or curry powder
- Celery tops with bell pepper
Nutrition
Calories: 171kcal | Carbohydrates: 13.8g | Protein: 7.1g | Fat: 10.1g | Sodium: 345mg | Fiber: 0.5g | Sugar: 0.2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine