Fish Cakes
Recipe created by Judith Jones

Those little bits of fish that you didn't finish, or purposely put aside for another meal (as suggested in Baked Bass with Fingerlings and Zucchini), become a new and entirely different dish in these scrumptious fish cakes.

This recipe is from Judith Jones' Menu for One.

Ingredients:
Serves 1

  • 3/4 cup flaked cooked fish (see Baked Bass with Fingerlings and Zucchini)
  • 3/4 cup mashed cooked potatoes
  • 1 or 2 small scallions , including tender green part, finely chopped (about 2 Tbsp.)
  • 1/4 tsp. grated fresh ginger , plus more to taste
  • Salt and freshly ground pepper
  • 1 Tbsp. butter and/or light olive oil , for frying
  • Lemon wedges , for serving (optional)
Note: If you want the outside of your fish cakes to be very crusty, brush them with beaten egg and dredge them in panko (about 1/4 cup), those wonderful Japanese breadcrumbs that give such a crusty finish. If desired, you may also vary the seasoning: Add fresh dill, tarragon, or chives in addition to the scallions and ginger.

In a medium bowl, mix fish and potatoes with a fork. If the fish you are using has been fried, scrape off the crusty exterior before flaking because you want the cakes to be smooth inside.

Work in ginger with about 1/8 teaspoon salt and a pinch of pepper. Combine ingredients in bowl with fork. If desired, add more of each to taste.

Form the mixture into two round patties about 3 1/2 inches in diameter. Heat butter and/or oil (using a mixture of both will help prevent the butter from burning) in a medium skillet over medium heat; when sizzling, lay fish cakes in skillet. Cook 3 to 4 minutes on each side. Serve with lemon wedges (if using) on the side.

Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.