Ingredients
- 2 medium mealy potatoes, peeled
- 2 tablespoons cream
- 4 tablespoons butter
- 1 pound haddock fillets
- ½ cup finely chopped onions
- 1 egg
- Salt and freshly ground black pepper to taste
- Approximately 1 cup plain, dry bread crumbs
- Bacon drippings and cooking oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
547 calories; 41 grams fat; 18 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 17 grams protein; 127 milligrams cholesterol; 356 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to eight servings
Preparation
- Gently boil the potatoes in lightly salted water until they are tender. Drain and mash. Add the cream and butter and mix well. Set aside, but do not refrigerate.
- While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through. Drain well, flake the fish and mix it with potatoes.
- Add the chopped onions and lightly beaten egg to the fish-potato mixture. Add salt and pepper to taste. This recipe may be made ahead of time up to this point and refrigerated, covered.
- When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
- Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat. Saute the fish cakes until they are brown on both sides. Serve immediately.
- Old-fashioned cooks would use only bacon fat or lard for the frying medium. Modern cooks may prefer to use only a light cooking oil, omitting the bacon fat entirely.
Dining and Cooking