Fish Cakes

1. 1

   Mix the fish and the potatoes with a fork, then work in the other ingredients.

2. 2

   Youll probably want to start with about 1/4 teaspoon of the grated ginger, which really lifts the flavors, but use more if you want.

3. 3

   Form the mixture into two round patties.

4. 4

   Heat a tablespoon of butter or oil (I always prefer a mixture of both, so the butter wont burn), and when it is sizzling, lay in the fish cakes and cook over medium heat for about 4 minutes on each side.

5. 5

   Vary the seasonings.

6. 6

   Sorrel is particularly good with salmon, but you would need to saute a small handful of leaves first, gently, in a little butter, until they turned limp and gray-green in color, then chop them and mix in with the fish and potatoes.

7. 7

   Fresh tarragon, chives, and dill also make good complements.

8. 8

   And if you want your fish cakes very crusty, brush them with beaten egg and dredge them in panko, those wonderful Japanese breadcrumbs that give such a crusty finish.

No additional tips available.