Remember that delicious Pan Roasted Halibut in a Potato Dill Crust we made yesterday? Well, here is a perfect recipe to use up the leftovers. We all know leftover fish never tastes good like it did when it was first cooked. But this recipe turns leftover fish and leftover mashed potatoes into something fresh, crisp and delicious!! It was no problem getting hubby to eat leftovers when I served them to him like this. :)
Potato Fish Cakes
Inspired by Chef at Home - by Michael Smith
Ingredients:
- 4 pieces leftover pan roasted halibut
- a couple cups of leftover roasted garlic mashed potatoes (or regular would work too)
- sea salt
- freshly ground black pepper
- 2 eggs, whisked together
- 1 tbsp hot sweet mustard
- 1/4 cup fresh dill, finely minced
- 1 red jalepeno pepper, seeded and finely diced
- 1 recipe potato dill crust from yesterdays Pan Roasted Halibut in a Potato Dill Crust
- a couple tbsp butter
- a couple lugs of olive oil
- Preheat saute pan or non-stick skillet over medium-high heat. Add a splash of oil to the pan and a tbsp of butter to coat the bottom of the skillet with a thin film.
- With a potato masher, mash the leftover halibut and the potatoes with the eggs, mustard, dill, jalepeno pepper until combined. Season to taste with sea salt and black pepper.
- Prepare potato dill crust. Using approximately 1/4 cup portions of the potato fish mixture, shape into patties. Dredge in the potato dill crust mixture until well coated. Add to hot skillet and fry until bottom is golden and crisp. Flip and repeat on the other side.
- Repeat until all cakes are cooked. Serve with lemon dill cream or leftover roasted garlic cream sauce from yesterdays recipe.
Happy Cooking my Friends!
