LEFTOVER FISH? MAKE POTATO CAKES

BY TIFFANY HAUGEN

Whether you have a freezer full of sockeye from this summer, are getting after those earlyseason coho, or you’re hitting the local lakes for trout, here’s a recipe you’ll love. I’ve made it with salmon, trout and more, and they all taste delicious.

When cooking fish, sometimes there are leftovers. But fish can be tricky to reheat. Pairing leftover fish with cooked, riced potatoes is one of the best ways to serve fish the next day. Light, fluffy and flavorful on the inside, with a crispy, crunchy outer coating, these fish cakes will leave you wanting more.

Not only are potato fish cakes great for dinner, but we love eating them for lunch, even breakfast.

POTATO FISH CAKES

3 cups cooked fish

2 cups riced potatoes

Two eggs, beaten

3 tablespoons chopped capers or dill pickle

3 tablespoons chopped parsley and/or basil

3 cloves garlic, grated

2 teaspoons dried dill

½ to 1 teaspoon red chili flakes

½ teaspoon salt

½ teaspoon black pepper

⅔ cup panko or breadcrumbs

¼ cup canola or olive oil

Garnish with green onion

Flake cooked fish, taking care to remove any bones. In a large bowl, gently combine fish, potatoes, eggs, capers, herbs, garlic, dill, chili flakes, salt and pepper. Heat oil in a large skillet on medium-high heat.

Sprinkle panko or breadcrumbs onto a large plate. Form fish mixture into desired patty sizes and press into panko or breadcrumbs. Place fish patties into hot oil and cook three to four minutes on each side until golden brown.

Garnish with green onion and serve warm with your favorite sauce.

Editor’s note: For signed copies of Tiffany’s popular book, Cooking Seafood, and other bestselling titles, go to tiffanyhaugen.com.