Potato Fish Cakes

Step 1

Set your oven to "warm" and put a cooling rack set over a baking sheet in the oven. Mix all the cake ingredients together in a large bowl. I make pretty smooth mashed potatoes, so there aren't lumps. If you have lumpy mashed potatoes, you might want to crush them with your fingers.

Step 2

Form into patties of whatever size you like. I prefer about 2 to 3 tablespoons, up to 1/4 cup. But even 1/2 cup fish cakes are nice. Set them in the fridge for a few minutes to set.

Step 3

Heat enough oil to come halfway up the fish cakes (you'll need to guess on this one), and bring the oil to between 325°F and 340°F. You don't want things super hot here.

Step 4

Fry the cakes, making sure they don't touch each other, over medium-high heat, until they are nicely browned -- about 2 minutes per side without a dusting of flour or cornmeal, about 3 minutes with it. Set the finished cakes on the rack in the oven.

Step 5

Serve with the sauce of your choice, a salad, and a glass of white wine or a beer.