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3 cups (750 mL) mashed potatoes
2 tbsp (25 mL) butter
¼ cup (50 mL) milk, heated
½ cup (125 mL) finely chopped onion
2- 6 oz /170 g cans chicken haddie, drainedfreshly ground black pepper, to taste
1 egg, lightly beaten
½ cup (125 mL) fine dry bread crumbscanola oil for pan frying
Warm mashed potatoes if taking them from refrigerator, and stir in butter and hot milk. Stir in finely chopped onion and chicken haddie. Season to taste with freshly ground pepper. Add lightly beaten egg, and stir to combine.
Shape into patties using about ¼ cup/50 mL of mixture for each, and dredge with crumbs to coat.
Add canola oil to non-stick fry pan or grill, and place over medium heat. Add fish cakes, brown one side and turn. Continue cooking until second side is browned, and cakes are cooked through.
Makes about 8 servings, 2 fish cakes each.
Recipe source: Margaret Prouse. Used with permission