Sunday Brunch: Simple Fish Cakes Recipe

• 1 russet potato
• 10 ounces pollock (about 1 large fillet)
• 2 cloves garlic, crushed
• 1/4 bunch parsley, chopped (stems reserved)
• 2 scallions, finely sliced
• 1 egg
• 2 teaspoons mayonnaise
• 1 teaspoon grainy mustard
• Kosher salt and cracked black pepper
• 1 cup panko breadcrumbs
• 2 ounces (1/4 cup) vegetable oil, for frying

1. Wash potato and pierce all over with a fork. Bake in 425u0b0 oven until fully cooked, about 30 minutes (or microwave for 5-8 minutes, or until fully cooked).
2. Place pollock, garlic and parsley stems in a large frying pan, cover with water, and bring to a simmer until pollock is just cooked through, about 6 minutes. Once cool enough to handle, remove skin from potato and grate through the large holes of a box grater.
3. Gently flake fish into large chunks; combine with grated baked potato, remaining chopped parsley and chopped scallions. Beat egg with mayonnaise and grainy mustard and combine with fish/potato mixture. Mix until all ingredients are fully combined, being careful to keep fish from falling apart too much. Season with salt and pepper.
4. Divide fish mixture into 8 even pieces (about 1/4 cup each) and gently press each ball into panko crumbs. Heat 2 tablespoons of oil in large frying pan until shimmering and fry fish cakes in batches until golden brown - keeping finished fish cakes warm in oven. Serve with green salad with a lemon vinaigrette.

potato, garlic, parsley, scallions, egg, mayonnaise, grainy mustard, kosher salt, breadcrumbs, vegetable oil

Taken from www.seriouseats.com/recipes/2011/03/simple-fish-cakes-sunday-brunch-cod-salmon-pollock.html (may not work)