Source: The Legal Sea Foods Cookbook by George Berkowitz and Jane Doerfer
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
1/4 teaspoon dry mustard
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.