Fish Patties

<< Last night, I made fish patties using leftover salmon fillets and a baked potato stored in the fridge. Prepare patties as a main course or appetizer, possibly in the form of sliders. Double the recipe and keep extras in the fridge for lunch or a snack. Serve with your favorite fish sauce, mayo or dipping sauce.

Ingredients for Fish Patties:

• 1 medium potato, peeled, boiled and mashed (if possible, make an extra baked potato a day or two before and keep in the fridge - discard skin)
• 1 medium onion, finely chopped or use 2 tbsp. dried minced onion
• 1 stalk celery, finely chopped
• 1 medium or large carrot, shredded
• 2 cans tuna or salmon, flaked and drained, -or- use cooked leftover fish from the fridge (you can retain some of the ‘oil’, if desired)
• 2 eggs (substitute egg whites, if desired)
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tbsp. finely chopped fresh dill, basil, thyme - your favorite herb is fine)
• ¼ cup flour, matzo meal, soft bread crumbs, cooked rice or thin noodles
(helps the cutlets hold together)
• Optional: add 1-2 tbsp. mayonnaise
• Oil, to cook the cutlets

Make cutlets to desired size - I like quarter cup measures - roll the mixture and flatten out slightly. For sliders, make smaller balls and do not flatten out.

Add oil or cooking spray (I use 1-2 tbsp. oil) to large non-stick skillet and heat to medium high. Cook cutlets on both sides until golden brown and crispy - cooking time depends on size. Serve immediately or place cooked cutlets on a large plate covered with paper towels. Serve hot, at room temperature or cold.

Serves: 4

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