Fish Cakes

Fish Cakes

**Ingredients:**

– 1 pound white fish fillets (cod, haddock, or tilapia), cooked and flaked
– 2 cups mashed potatoes
– 1 small onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– 1 teaspoon Old Bay seasoning (optional)
– Salt and pepper to taste
– 1 egg, lightly beaten
– 1/2 cup bread crumbs (plus extra for coating)
– 1/4 cup all-purpose flour (for coating)
– 1/4 cup vegetable oil (for frying)
– Lemon wedges (for serving)

**Instructions:**

1. **Prepare the Fish Cake Mixture:**
– In a large bowl, combine the cooked and flaked fish, mashed potatoes, chopped onion, chopped parsley, Dijon mustard, lemon juice, Old Bay seasoning (if using), salt, and pepper. Mix well.

2. **Add the Egg and Bread Crumbs:**
– Add the beaten egg and 1/2 cup bread crumbs to the mixture. Mix until everything is well combined and the mixture holds together.

3. **Form the Fish Cakes:**
– Using your hands, form the mixture into patties, about 1/2 inch thick and 3 inches in diameter. You should get about 8-10 fish cakes.

4. **Coat the Fish Cakes:**
– Place the flour in one shallow dish and extra bread crumbs in another shallow dish. Dredge each fish cake in the flour, shaking off any excess, and then coat in the bread crumbs.

5. **Fry the Fish Cakes:**
– In a large skillet, heat the vegetable oil over medium-high heat. Add the fish cakes in batches (do not overcrowd the pan) and cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

6. **Serve:**
– Serve the fish cakes hot, with lemon wedges on the side.