Bernaie'S Tilapia Fishcakes

• 1 lb. Tilapia, or other white fish (454 g)
• 2 medium russet potatoes (300 g)
• 1 cup Panko bread crumbs
• 1/8 cup dried parsley
• 4 Tbsp Parmesan Cheese (grated, not powdered)
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 2 large eggs

1. 1. Boil the Tilapia until it flakes easily with a fork. Drain and set aside to cool.
2. 2. Peel & boil the potatoes until fully cooked. Drain and set aside to cool.
3. 3. In a large bowl, mix the bread crumb to the pepper and wait until the first two ingredients are cool to the touch.
4. 4. Mash the potatoes, crumble the fish, and add them into the bowl.
5. 5. Lastly, break the 2 eggs into the bowl and mix everything thoroughly with your hands.
6. 6. Form into 10 patties (about 70 to 75 grams each), press each pattie into some extra Panko flakes in a bowl, then fry them in a bit of butter or oil.
7. * If you are not going to eat them right away, fry them, cool them on a cookie rack, then freeze them in an airtight container. They reheat in the oven very nicely.

tilapia, russet potatoes, bread crumbs, parsley, parmesan cheese, garlic, salt, pepper, eggs

Taken from www.epicurious.com/recipes/member/views/bernaies-tilapia-fishcakes-50089467 (may not work)