Ken’s Fish Cakes - Ken Creta

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Ken Creta

1 lb striper fillets (any kind of fish works for this)
1 lb mashed potatoes (2 medium sized )
Progresso Italian Style Bread Crumbs (optional)(makes them crispier)
Green Onions (optional)
Salt and Pepper to taste
Corn Oil (or vegetable oil)
1 egg
Parsely for color
1 tablespoon of butter

Use either russet potatoes or Yukon Gold potatoes and make your basic mashed potatoes. Put them in a bowl and let them cool. While cooling, poach your striper fillets (don’t bring them to a boil but just a simmer). When cooked, drain and let them cool, check for bones and course flake the fillets.
When everything has cooled, add some finely chopped green onion, salt and pepper, a beaten egg a tablespoon of butter, and fold it all together. (Do this gently or the fish will break into pieces which are too small.) When combined, form into cakes the size of a hockey puck. Press the cake into a dish with the bread crumbs so you have bread crumbs imbedded on the cake. Refrigerate for 15 minutes and then fry at medium heat with oil until golden brown and then turn and do the same on the other side. About 5 minutes per side.

Serves 3 or 4
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