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

1. Gently boil the potatoes in lightly salted water until they are tender.
2. Drain and mash.
3. Add the cream and butter and mix well.
4. Set aside, but do not refrigerate.
5. While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through.
6. Drain well, flake the fish and mix it with potatoes.
7. Add the chopped onions and lightly beaten egg to the fish-potato mixture.
8. Add salt and pepper to taste.
9. This recipe may be made ahead of time up to this point and refrigerated, covered.
10. When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter.
11. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
12. Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat.
13. Saute the fish cakes until they are brown on both sides.
14. Serve immediately.

potatoes, cream, butter, haddock, onions, egg, salt, bread crumbs, bacon

Taken from cooking.nytimes.com/recipes/2174 (may not work)