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Fish Cakes
This recipe is from "The Legal Sea Foods Cookbook," by George Berkowitz & Jane Doerfer (Doubleday, 1988).

Fish cakes made with salted codfish were standard New England fare for generations. This version uses cooked fresh fish for cakes that make a good breakfast dish or a light Sunday supper. Handle them gently, and use freshly mashed potatoes for best results.
6 tablespoons butter
1/3 cup chopped scallions, white parts    only
6 large potatoes, cut in half
1 tablespoon sour cream
6 ounces flaked cooked white-fleshed    fish, such as cod, haddock, pollock,    halibut or flounder


 1 egg
1/4 teaspoon dry mustard
Salt
Freshly ground black pepper
3 tablespoons minced parsley
Dried bread crumbs
1 tablespoon olive or vegetable oil

Heat 2 tablespoons of the butter and saute the scallions in it for about 5 minutes, stirring frequently. Do not allow the scallions to brown. Set them aside.

Meanwhile, cook the potatoes, and when they are soft, drain and mash them with 1 tablespoon of the butter and the sour cream. Combine them with the fish and set aside.

Beat the egg, adding the mustard, a generous amount of salt, and black pepper. Stir in the scallions and parsley. Combine this mixture with the potatoes and fish. (A spatula works well. Do not use a mixer, or the potatoes will become gummy.)

Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each cake into the bread crumbs. Heat the remaining butter and the oil in a large frying pan, and saute the fish cakes slowly for about 3 minutes on each side, or until they are lightly browned and cooked through. Serve with ketchup on the side.

Serves 4.