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1
Chop potatoes, onions, and carrots.
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2
Place in a large covered saucepan with water to cover.
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3
Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
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4
Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
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5
Drain in a colander.
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6
In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
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7
Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and 1/4 cup of the cracker meal or breadcrumbs. Mix thoroughly.
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8
In a skillet or frying pan, heat about 1/4 inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.)
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9
With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
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10
As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
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11
Fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
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12
Then flip the cakes and cook for 2 or 3 minutes on the other side.
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13
Drain on paper towels to absorb some of the oil.
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14
Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.
