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Savory Fish Cakes (Ψαροκεφτέδες)
Serves 4 – 6 (makes 12 fish cakes)
Savory Fish Cakes are an ideal way to use up leftover fish. However, if you don’t have any leftovers, you can quickly poach the fish needed for the cakes: cook 3/4 pounds of raw fish until done in simmering water, a little wine, a few peppercorns, 3 bay leaves, and salt. The shaped fish cakes can be made hours ahead of time, and refrigerated until ready to use. Although it is not absolutely necessary to chill the fish cakes before cooking them, doing so helps them hold together as they brown.
2 cups flaked, cooked halibut, rockfish, cod, or other white fish (5/8 pound)
2 cups cooked, peeled, and grated potatoes
1 1/2 cups diced onion, 1/4” dice
2 tsp. finely minced garlic
2 eggs
1 Tbsp. finely grated lemon peel
1/3 cup minced fresh parsley
1 tsp. dried oregano, crushed
2 Tbsp. minced fresh mint
2 Tbsp. olive oil
Salt
Freshly ground black pepper
1/4 cup olive oil for frying
Thoroughly mix all the ingredients together in a bowl; this is easiest to do with your hands. Divide the mixture into 12 portions; a 1/4 cup scoop or measuring cup works well for this task. Shape into flat cakes, and place them on a waxed paper lined baking sheet, cover with plastic wrap, and refrigerate until you are ready to cook.
Heat the olive oil in a large frying pan. Fry the fish cakes, in batches if necessary (don’t crowd the fish cakes or they won’t brown properly). The fish cakes are done when they are golden-brown on both sides and cooked through. Drain on paper towels and serve.