Fish Cakes With Potatoes
- 2 medium mealy potatoes, peeled
- 2 tablespoons cream
- 4 tablespoons butter
- 1 pound haddock fillets
- 1/2 cup finely chopped onions
- 1 egg
- Salt and freshly ground black pepper to taste
- Approximately 1 cup plain, dry bread crumbs
- Bacon drippings and cooking oil
- Gently boil the potatoes in lightly salted water until they are tender.
- Drain and mash.
- Add the cream and butter and mix well.
- Set aside, but do not refrigerate.
- While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through.
- Drain well, flake the fish and mix it with potatoes.
- Add the chopped onions and lightly beaten egg to the fish-potato mixture.
- Add salt and pepper to taste.
- This recipe may be made ahead of time up to this point and refrigerated, covered.
- When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter.
- Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
- Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat.
- Saute the fish cakes until they are brown on both sides.
- Serve immediately.
potatoes, cream, butter, haddock, onions, egg, salt, bread crumbs, bacon
Taken from cooking.nytimes.com/recipes/2174 (may not work)