Mashed Potato and Fish Cakes
Makes 2 servings
Ingredients
- 12 ounces russet potatoes, peeled, cut into 1-inch pieces
- 3 tablespoons olive oil, plus more as needed
- 1 small onion, chopped
- Leftover salsa verde
- 1 teaspoon grated lemon zest
- 1 cup (about) flaked cooked fish (about 8 ounces)
- Coarse kosher salt and freshly ground pepper
- 1 egg, beaten to blend
- ½ cup glluten-free panko, Japanese breadcrumbs
- 4 cups herb salad
- 1 teaspoon fresh lemon juice
Instructions
- Steam the potatoes until tender, about 12 minutes. Transfer to a medium bowl.
- Meanwhile, heat 1 tablespoon of the oil in a heavy medium skillet over medium heat. Add the onion and sauté until tender, about 7 minutes.
- Add the onion to the potatoes and mash together. Mix in 2 tablespoons of the salsa verde and lemon zest. Cool slightly. Mix in the fish and season to taste with salt and pepper. Mix in half of the egg (discard the remaining egg). If you have time, cover the potato mixture and chill for 30 minutes.
- Place the panko on a small plate. Form the potato mixture into 4 rounds, using about ½ cup potato mixture for each, and flatten to 1-inch thick cakes. Dip the cakes in panko, to coat on both sides. (The cakes can be made I day ahead. Cover and store in the refrigerator.)
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-low heat. Add the fish cakes and sauté until well browned and cooked through, about 6 minutes on each side.
- Meanwhile, place the salad in a large bowl. Add the remaining 1 tablespoon of oil and toss to coat. Sprinkle with salt and pepper and toss. Add the lemon juice and toss. Taste and adjust the seasoning.
- Divide the salad between 2 plates. Top each with 2 fish cakes. Top the cakes with the remaining salsa verde and serve right away.