Recipes for stripers, cod and other white-fleshed fish are easy to come by but what’s to do with all the leftovers? We serve up fish cakes at the Schlichter house. These make for an easy follow-up meal and freeze especially well. For a super treat that’s really something different, top each pattie with a little dab of pepper jelly and serve with delicious and crunchy North Fork Potato Chips.
Prep Time: 45 minutes.
Servings: Makes 12 patties.
6 to 8 medium sized potatoes
4 cups seasoned breadcrumbs
½-pound pre-cooked fish (striped bass, cod, fluke, sea bass, etc.)
4 tablespoons butter or margarine
½- teaspoon dill
¼ teaspoon garlic
¼-teaspoon cyanine pepper
1 small onion, finely chopped
2 tablespoons olive oil
1 dash Tabasco sauce
- Peel, chop and boil potatoes until fully cooked.
- Add 2 tablespoons butter to potatoes and mash until smooth. Allow potatoes to cool.
- In a large mixing bowl combine 3 cups breadcrumbs, 1 egg, onion, seasonings and olive oil. Mix thoroughly.
- Crumple in pre-cooked fish.
- Using hands, knead together until mixture is smooth and fish have flaked into small slivers.
- Add potatoes and knead entire mixture again until consistent. Mixture should be moist but not wet (add more breadcrumbs, an additional egg or a slight amount of clam juice, if necessary).
- On a plate, spread out remaining breadcrumbs. Scoop up a palm full of mixture and form into a pattie, ½-inch thick by 2-inch diameter.
- Press pattie into breadcrumbs to coat; flip and press opposite side. Arrange several patties on a baking sheet (spray sheet with Pam).
- Bake in pre-heated oven for 10 to 12 minutes at 350 degrees. Flip each pattie after 6 minutes.
- After flipping, sprinkle each pattie with paprika and add a single, tiny pat of butter or margarine.
- Serve with lemon wedges and tartar or cocktail sauce.
These fish cakes make a great lunch for kids when covered with a slice of melted cheese and served on a bun. You can also substitute leftover mashed potatoes for the boiled ones, which makes for a much quicker left-over dinner.
By Tom Schlichter
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