There ain't nuttin bad about these suckers. We always use haddock for our fish cakes, but feel free to use Cod or whatever white fish you prefer.
Makes 14-168 cups of russet potatoes, peeled and cut into large chunks
1 medium yellow onion, chopped1 egg
salt and pepper
panko breadcrumbs
Step 2: While the potatoes are cooking, in a large frying pan over medium heat, add a little olive olive and a little butter. Once hot add the onion. Season lightly with salt and pepper. Saute for 4-5 minutes until cooked. Place cooked onion on a plate for later use.
Step 3: Using the same frying pan, add the fish. Season lightly with salt and pepper. Break up the fish as it cooks, creating small chunks of fish. Remove from heat once cooked (roughly 10-15 minutes).
Step 6: For evenly sized cakes, use a 1/2 cup measuring cup to scoop out and divide the mixture. As if you were making hamburger patties, take the mixture with clean hands and pack together, making them round and even. Continue with the rest of the mixture.
Step 7: Place 2 cups of panko breadcrumbs onto a large plate. Take 1 patty at a time, press each side into the breadcrumbs, until nice coated. Continue with the rest of the patties, adding more breadcrumbs as needed.
Step 8: Place a large frying pan over medium-high heat. Add 2 tbsp of butter and 2 tbsp of olive oil. Let it get hot then add a few patties. Cook 4-5 minutes per side, flipping them when they are golden in colour with a nice crisp look. Continue with the rest of the patties, adding more olive oil and butter as needed.
Serve with tartar sauce (or ketchup in some households...) and freshly steamed veggies like carrots & broccoli! ENJOY!