Legal Seafood Fish Cakes


  • 6 Tbsp butter
  • 1/3 cup chopped scallions, white parts only
  • 6 large potatoes, cut in half
  • 1 Tbsp sour cream
  • 6 oz flaked cooked white-fleshed fish, such as cod, haddock, pollock, halibut or flounder
  • 1 egg
  • 1/4 tsp dry mustard
  • Salt
  • Freshly ground black pepper
  • 3 Tbsp minced parsley
  • Dried bread crumbs
  • 1 Tbsp olive or vegetable oil


Heat 2 tablespoons of the butter and sauté the scallions in it for about 5 minutes, stirring frequently. Do not allow the scallions to brown. Set them aside.

Meanwhile, cook the potatoes, and when they are soft, drain and mash them with 1 tablespoon of the butter and the sour cream. Combine them with the fish and set aside.

Beat the egg, adding the mustard, a generous amount of salt, and black pepper. Stir in the scallions and parsley. Combine this mixture with the potatoes and fish. (A spatula works well. Do not use a mixer, or the potatoes will become gummy.)

Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each cake into the bread crumbs. Heat the remaining butter and the oil in a large frying pan, and sauté the fish cakes slowly for about 3 minutes on each side, or until they are lightly browned and cooked through. Serve with ketchup on the side.

Makes 4

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