This is a great recipe to use if you have extra fish in the freezer. I often buy frozen tilapia in bulk, and when I have just a couple of extra pieces left over, I'll use them for fish cakes.
Serves 6
2 small red potatoes, cooked and mashed
2 slices on pancetta, chopped fine
4 scallions, chopped (white part only)
1 # cooked tilapia
1 egg, beaten
salt and pepper to taste
2 c. crushed wheat Chex
2 tbsp. vegetable oil
Remoulade or Mustard Sauce for dipping
Mash the potato in a large bowl. In a small skillet, saute the scallions and pancetta until the meat is crisp and the scallions are wilted. Add the scallions and pancetta to the potatoes. Mix in the fish, egg, salt and pepper. Cover and chill for 30 minutes. Form the fish mixture into 6 round patties. Heat the oil in a skillet over medium high heat. Fry for 2-3 min per side. Serve with remoulade or mustard sauce.
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