INGREDIENTS
2 medium Yukon gold potatoes
2 cups cooked bluefish, shredded
1 large egg
4 scallions, finely chopped
1/4 cup black olives, chopped
1/4 cup sun dried tomatoes, chopped
3 TBSP parsley, chopped
1 TBSP Dijon mustard
Salt and freshly ground black pepper to taste
All-purpose flour for dredging, about 1/4 cup
3 TBSP butter
2 TBSP olive oil
Lemon quarters
DIRECTIONS
Cut the potatoes into large chunks and cook them in lightly salted water for 12 to 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 to 6 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.
Serves 4.
