Name: Bluefish Cakes with Sun Dried Tomatoes
Ingredients: 2 medium Yukon gold potatoes; 2 cup crumbled cooked bluefish; 1 large egg; 1 thick scallion (finely chopped); 1/4 cup chopped black imported olives; 1/4 cup chopped sun dried tomatoes; 3 tablespoon chopped fresh parsley; 1 tablespoon Dijon mustard; salt and freshly ground black pepper to taste; all-purpose flour for dredging (about 1/4 cup (or use Panko)); 2 tablespoon butter; 2 tablespoon olive oil; lemon quarters

Bluefish Cakes with Sun Dried Tomatoes

Print Recipe Pin Recipe

Servings

Ingredients

2 medium Yukon gold potatoes
2 cup crumbled cooked bluefish
1 large egg
1 thick scallion finely chopped
1/4 cup chopped black imported olives
1/4 cup chopped sun dried tomatoes
3 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
salt and freshly ground black pepper to taste
all-purpose flour for dredging about 1/4 cup (or use Panko)
2 tablespoon butter
2 tablespoon olive oil
lemon quarters

Instructions

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4-8 patties about 1/2-thick. Dredge the patties in the flour and shake off excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.