Legal Seafood Fish Cakes

Source: The Legal Sea Foods Cookbook by George Berkowitz and Jane Doerfer

Fish cakes made with salted codfish were standard New England fare for generations. This version uses cooked fresh fish for cakes that make a good breakfast dish or a light Sunday supper. Handle them gently, and use freshly mashed potatoes for best results.

6 tablespoons butter
1/3 cup chopped scallions, white parts only
6 large potatoes, cut in half
1 tablespoon sour cream
6 ounces flaked cooked white-fleshed fish, such
    as cod, haddock, pollock, halibut or flounder
1 egg
1/4 teaspoon dry mustard
Salt
Freshly ground black pepper
3 tablespoons minced parsley
Dried bread crumbs
1 tablespoon olive or vegetable oil

Heat 2 tablespoons of the butter and saut� the scallions in it for about 5 minutes, stirring frequently. Do not allow the scallions to brown. Set them aside.

Meanwhile, cook the potatoes, and when they are soft, drain and mash them with 1 tablespoon of the butter and the sour cream. Combine them with the fish and set aside.

Beat the egg, adding the mustard, a generous amount of salt, and black pepper. Stir in the scallions and parsley. Combine this mixture with the potatoes and fish. (A spatula works well. Do not use a mixer, or the potatoes will become gummy.)

Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each cake into the bread crumbs. Heat the remaining butter and the oil in a large frying pan, and saut� the fish cakes slowly for about 3 minutes on each side, or until they are lightly browned and cooked through. Serve with ketchup on the side.

Serves 4.