Fish Cakes

Experience the magic of turning humble ingredients into delectable Fish Cakes—an invitation to savor the comforting embrace of mashed potatoes and succulent cod. Whether starting from scratch or utilizing leftover fish and potatoes, this recipe transforms humble elements into a culinary masterpiece. With a yield of 4 servings, a prep time of 30 minutes, and a cooking time of 10 to 12 minutes, you can enjoy the delight of Fish Cakes in just 40 to 42 minutes.

A Fusion of Comfort and Delight

Embrace the comforting essence of mashed potatoes and the delightful allure of cod with these Fish Cakes. This recipe offers the flexibility to create a wholesome meal from scratch or elevate your culinary journey by repurposing leftover fish and potatoes. The result is a symphony of flavors and textures that deliver a deeply satisfying experience.

Yield: 4 servings

Prep Time: 30 minutes

Cooking Time: 10–12 minutes

Total Time: 40–42 minutes

INGREDIENTS:

• ¾ cup mashed potatoes (about 1 large russet potato)
• 12 ounces cod or other white fish
• Salt and pepper
• Oil for misting or cooking spray
• 1 large egg
• ¼ cup potato starch
• ½ cup panko breadcrumbs
• 1 tablespoon fresh chopped chives
• 2 tablespoons minced onion

INSTRUCTIONS:

1. Begin by peeling the potatoes, cutting them into cubes, and cooking them on the stovetop until they are soft and tender.
2. Season the raw fish with salt and pepper to taste. Mist the fish with oil or cooking spray and cook it in the air fryer at 360°F (182°C) for 6 to 8 minutes, or until the fish flakes easily. If the fish is crowded, take a moment to rearrange the pieces halfway through cooking to ensure uniform cooking.
3. Transfer the cooked fish to a plate and gently break it apart to cool.
4. Beat the large egg in a shallow dish, creating a foundation for the subsequent steps.
5. Place the potato starch in another shallow dish and set the panko breadcrumbs in a third dish, establishing an organized assembly line for coating.
6. Once the potatoes are cooked, drain them in a colander and rinse them with cold water.
7. In a large bowl, mash the potatoes and incorporate the fresh chopped chives and minced onion. Season with salt and pepper according to your taste preferences. Then, gently fold in the cooled, flaked fish.
8. If needed, incorporate a tablespoon of the beaten egg into the mixture to help bind the ingredients together, creating a cohesive texture. (See tip for guidance.)
9. Shape the mixture into 8 small, plump patties, ensuring they are well-formed. Dust the patties lightly with potato starch, dip them in the beaten egg, and roll them in the panko breadcrumbs. Enhance their crispiness by spraying both sides of the patties with oil or cooking spray.
10. Preheat your air fryer to 360°F (182°C) and arrange the prepared Fish Cakes in the basket. Cook for 10 to 12 minutes until they turn a delightful golden brown and achieve a satisfying crispness.

TIP:

• If the mixture appears too wet to shape into patties, consider adding 1 or 2 tablespoons of dry breadcrumbs. This adjustment can be particularly helpful when working with leftover mashed potatoes.

Whether you’re starting from scratch or utilizing leftovers, Fish Cakes captivate the essence of comfort and delight. With a harmonious blend of mashed potatoes and tender cod, this dish showcases the beauty of simplicity. In just over 40 minutes, you can relish the wholesome flavors and textures that make Fish Cakes a standout creation. So, embark on a culinary journey that elevates everyday ingredients into a delectable symphony of taste with Fish Cakes—a dish that marries comfort and delight in every bite.