Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This recipe can be easily tailored to your personal preferences, so don't be afraid to experiment. Using the same basic recipe but substituting salmon or cod, and dill or cilantro, you can create your own interpretation of this simple dish. These fish cakes can also be assembled the night before (to just before the breading phase) so it's a great dish for company.
These light cakes are wonderful simply paired with a green salad, but also make a great sandwich on a soft roll with a light smear of mayo and a piece of Bibb lettuce. If you're in the mood, a bloody Caesar is nice on the side as well.
- Active time: 20 minutes
- Total time:45 minutes
- 1 russet potato
- 10 ounces pollock (about 1 large fillet)
- 2 cloves garlic, crushed
- 1/4 bunch parsley, chopped (stems reserved)
- 2 scallions, finely sliced
- 1 egg
- 2 teaspoons mayonnaise
- 1 teaspoon grainy mustard
- Kosher salt and cracked black pepper
- 1 cup panko breadcrumbs
- 2 ounces (1/4 cup) vegetable oil, for frying
Wash potato and pierce all over with a fork. Bake in 425° oven until fully cooked, about 30 minutes (or microwave for 5-8 minutes, or until fully cooked).
Place pollock, garlic and parsley stems in a large frying pan, cover with water, and bring to a simmer until pollock is just cooked through, about 6 minutes. Once cool enough to handle, remove skin from potato and grate through the large holes of a box grater.
Gently flake fish into large chunks; combine with grated baked potato, remaining chopped parsley and chopped scallions. Beat egg with mayonnaise and grainy mustard and combine with fish/potato mixture. Mix until all ingredients are fully combined, being careful to keep fish from falling apart too much. Season with salt and pepper.
Divide fish mixture into 8 even pieces (about 1/4 cup each) and gently press each ball into panko crumbs. Heat 2 tablespoons of oil in large frying pan until shimmering and fry fish cakes in batches until golden brown – keeping finished fish cakes warm in oven. Serve with green salad with a lemon vinaigrette.