Fish Cakes

• 2/3-3/4 cup flaked cooked fish
• 2/3-3/4 cup mashed cooked potatoes
• 1 or 2 scallions, including tender green, chopped fine
• Grated fresh ginger to taste
• Salt and freshly ground pepper to taste
• Butter and/or light olive oil for frying

1. Mix the fish and the potatoes with a fork, then work in the other ingredients.
2. Youll probably want to start with about 1/4 teaspoon of the grated ginger, which really lifts the flavors, but use more if you want.
3. Form the mixture into two round patties.
4. Heat a tablespoon of butter or oil (I always prefer a mixture of both, so the butter wont burn), and when it is sizzling, lay in the fish cakes and cook over medium heat for about 4 minutes on each side.
5. Vary the seasonings.
6. Sorrel is particularly good with salmon, but you would need to saute a small handful of leaves first, gently, in a little butter, until they turned limp and gray-green in color, then chop them and mix in with the fish and potatoes.
7. Fresh tarragon, chives, and dill also make good complements.
8. And if you want your fish cakes very crusty, brush them with beaten egg and dredge them in panko, those wonderful Japanese breadcrumbs that give such a crusty finish.

fish, mashed cooked potatoes, scallions, ginger, salt, butter

Taken from www.epicurious.com/recipes/food/views/fish-cakes-378372 (may not work)