Crisp Mashed Potato Fish Cakes

By Pikachutherecipereader

YUMMY! So easy!

Ingredients

• Whole potatoes:
• Ingredients
• 2 1/2 cup leftover mashed potatoes (I use twice baked-recipe follows)
• 1 1/2 cup shredded leftover fish
• 1 egg
• 2 cup panko bread crumbs
• 1/2 tsp cracked black pepper
• 1/2 tsp cajun seasoning
• paprika
• 1/4 cup grated parmesan cheese
• 1 4-5 pound bag of golden yukon potatoes
• 1/2 cup shredded Monterey Jack cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 cup green onions, chopped
• 1/2 cup milk
• 1/2 cup sour cream
• 3 Tbsp butter

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from kitchendaily.com

Preparation

Step 1

Directions

Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day. I like to do this in the morning so I can can breathe as dinner approaches knowing I already have it all together.

In a large skillet over medium heat, add 1/4 cup oil. Once the oil is hot (you can drop a small crumb from your patties to see if the oil sizzles, if so, then you're ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You might have to do this in batches of 3-4 patties as you don’t want to overcrowd the pan. Serve hot and enjoy!

For the potatoes:
Boil potatoes in a large stockpot until you can insert a fork easily into the center of a potato. Drain, toss in the butter, cheese, seasoning, sour cream, green onions and milk. Mash until everything is combined.