Entree: Canada – Atlantic Canada – Halifax Fish Cakes (Pan-fried patties of flaked white fish mixed with mashed potato and seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 25 min

Ingredients

- 1 lb (454 g) cooked white fish fillets (cod, haddock, or pollock), flaked
- 2 cups (450 g) mashed potatoes, cooled
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 large egg
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (2 g) salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) paprika or a pinch of cayenne pepper
- 1/2 cup (60 g) plain breadcrumbs, plus more for coating
- 1/4 cup (30 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil or canola oil, for frying
- 2 tbsp (30 g) unsalted butter, for frying (optional, can mix with oil)
- Lemon wedges, for serving
- Tartar sauce or simple herb yogurt, for serving

Instructions

1. In a large bowl combine the flaked cooked fish, cooled mashed potatoes, chopped onion, parsley, egg, Dijon mustard, salt, pepper, paprika, and 1/2 cup (60 g) breadcrumbs. Mix gently until evenly combined but not overworked.
2. Shape the mixture into 8 evenly sized patties (about 3 oz/85 g each). If the mixture is too loose, chill 15–20 minutes to firm, then reshape.
3. Spread the 1/4 cup (30 g) flour on a plate and place additional breadcrumbs on another plate. Dredge each patty lightly in flour, shake off excess, then press into breadcrumbs to coat.
4. Heat the oil and butter in a large skillet over medium heat until shimmering. Add patties in a single layer without crowding. Fry 3–4 minutes per side, or until golden brown and heated through, turning once.
5. Transfer cooked fish cakes to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges and tartar sauce or herb yogurt.