Fish Cakes

• 1 large russet potato, baked and peeled
• 4 strips bacon, chopped
• 4 scallions (white parts only), chopped
• 1 pound cooked cod, flaked (leftover is fine)
• 1/2 cup frozen peas (optional)
• 1 egg, beaten
• Salt and pepper to taste
• 2 cups crushed cornflakes or Corn Chex
• 3 tablespoons vegetable oil
• 6 hamburger buns or brioches

1. 1. Mash the potato in a large bowl.
2. 2. In a small skillet, cook the bacon and scallions until the meat is crisp, about 5 minutes.
3. 3. Add the bacon and scallions to the bowl. Mix in the cod, peas (if using), egg, salt, and pepper.
4. 4. Cover and chill for 30 minutes.
5. 5. Put the cornflake or Chex crumbs in a shallow bowl. Form the cod mixture into 6 three-inch round patties. Press all sides of them into the crumbs.
6. 6. Heat the oil in a skillet over medium-high heat.
7. 7. Fry the cakes for 1 to 2 minutes a side.
8. 8. Serve them on the buns, with tartar sauce or mayonnaise.

russet potato, bacon, scallions, frozen peas, egg, salt, cornflakes, vegetable oil, buns

Taken from www.epicurious.com/recipes/food/views/fish-cakes-352730 (may not work)