Crisp Mashed Potato Fish Cakes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 cup milk
- 1 egg
- 1/2 cup sour cream
- 1/4 cup grated parmesan cheese
- 1/4 tsp garlic powder
- 1/4 cup green onions chopped
- sprinkle of paprika
- 3 tbsp butter
- 1/2 tsp cajun seasoning
- 2 cups panko
- 21/2 cups leftover mashed potatoes ( i use twice baked-recip
- 11/2 cup shredded leftover fish (easier to shred at room te
- 1/2 tsp cracked black pepper (cracked not regular)
- twice baked potatoes:
- 4-5 pound bag of golden yukon potatoes or 4 large russet pot i leave skin on- this is your choice
- 1/2 cup shredded monterrey cheddar cheese
- 1/2 tsp salt and pepper each
- Carbohydrate 333.561332508736 g
- Cholesterol 148.146875091839 mg
- Fat 76.1663637814177 g
- Fiber 20.4765499929371 g
- Protein 71.6809312617874 g
- Saturated Fat 38.1240650194716 g
- Serving Size 1 1 recipe (717g)
- Sodium 3800.39200041997 mg
- Sugar 313.084782515799 g
- Trans Fat 8.1795762521539 g
- Calories 2324 calories
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 ¼ 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 your ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You may 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.
