Recipes

Directions

1. Combine the mashed potatoes, eggs, parmesan cheese, chives, garlic powder, onion powder, salt and pepper. Stir to combine.
2. Prepare the canned fish by draining and removing any unwanted bones.
3. Gently fold canned fish into the mashed potato mixture.
4. Form into 4 to 6 large cakes. Coat each fish cake with bread crumbs and pat to ensure they are well coated.
5. Heat a frying pan and add oil to a depth of about 1/8 inch.
6. Gently lay fish cakes in the hot oil. Continue frying over moderate heat for about 3-5 minutes, depending upon the thickness of the cakes.
7. When the first side is golden brown, turn over. Continue to fry the other side over moderate heat until golden brown. Check the internal temperature with a thermometer- it should read about 160 F when the fish cakes are ready to remove.
8. Remove from heat and place on absorbent paper.
9. Place a spoonful of tomato sauce on the bottom of the plate. Place the fish cake on top of the sauce. Garnish with a wedge of lemon and a sprig of parsley.