1 pound cooked cod, 3-4 cups flaked*
2 cups shredded potatoes**
1/4 cup flour
2 eggs, slightly beaten
1/3 cup milk or half n half
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1 tablespoon finely grated onion, optional
1/2 teaspoon Old Bay or other seafood seasoning, optional
oil or non-stick spray
Tarter sauce or mayonnaise
Flake the cooked fish with a fork. Add potatoes and flour and toss. Stir in eggs, milk, salt, Worcestershire sauce, onion and optional seasoning.
Oil or spray with non-stick spray griddle or frying pan. Heat over medium heat. Place approximately 1/3-cup fish mix on hot griddle and flatten into a patty approximately 1/2 inch thick. Fry until golden brown on one side and mixture is set enough to turn. Turn and continue to cook until cake is cooked through and browned on opposite side.
Serve hot with Tarter sauce, mayonnaise or a little lemon. Serves 4.
NOTES: * Try substituting salmon, tuna, crab, etc. ** Rinse and drain shredded potatoes well before using. Frozen shredded potatoes work well for this recipe; thaw before using; no need to rinse and drain frozen potatoes.