Fish Cakes

Step 1

Wash fish and pat dry with paper towels. Place fish on a baking sheet and season as desired-I sprinkled black pepper, salt, Cajun seasoning.
Bake fish at 350 degrees for 10-12 minutes or until cooked through.
Place fish in bowl, flake, and add dry seasonings- mix thoroughly. Add chopped scallions, pepper, onions, garlic (or onion-garlic puree)- mix and set aside.
Peel and chop potatoes. Boil until potatoes are cooked, but not falling apart. Mash immediately after draining.
Add enough mashed potato, a little at a time to form a ball. Taste mixture and adjust seasoning to suit. Shape into small discs.
If using eggs: beat together one egg and 1 tsp water. Add fish cake to egg mixture, coat on both sides then immediately place in bowl with breadcrumbs. Coat on both sides. Heat enough oil in a shallow frying pan on medium heat and fry until golden brown on both sides.
If not using eggs: after shaping into discs, press firmly into breadcrumb coating on both sides, and fry immediately in a shallow pan until golden brown.
Top with mango sour and enjoy.

Notes:
Eggless fish cake will be slightly soft while frying, so be careful when turning them in the frying pan, once cooled, they will become stiffer.
If using saltfish (salted cod), be sure to boil fish twice to remove salt. Boil once, drain, add more water to cover fish and boil again. You can also soak fish overnight in enough water to cover the fish. Flake fish, then continue with recipe.
Keep heat on medium when frying; the breadcrumbs can burn quickly. Peanut oil is a good option to use for frying as it can withstand high temperatures for a long time without burning. If you don't have any on hand, vegetable oil or canola oil will work fine.