Ingredients

3 tablespoons vegetable oil
1 cup chopped onion
1 pound salt cod, soaked and rinsed, and poached for 10 minutes, or 1 pound of any leftover cooked fish (hake, haddock, flounder, pollack, whiting, etc.)
3 cups mashed potatoes
1/3 cup milk or cream (or more as needed)
2 eggs, beaten
2 tablespoons softened butter
1/4 cup finely chopped fresh parsley
Salt and pepper, to taste

Directions

Heat 1 tablespoon of the oil in a skillet set over medium heat. Add onions and cook, stirring occasionally, until they are tender but not browned. Set aside. Place the fish in a large bowl and flake apart with a fork. Add the onion, mashed potatoes, milk, eggs, butter and parsley. Mix well and season to taste with salt and pepper. Lightly flour your hands and form generous spoonfuls of the fish cake mixture into patties about 2 1/2 inches to 3 inches in diameter and 1/2-inch thick.

Heat the remaining 2 tablespoons of oil in a large heavy skillet set over medium heat. Cook the fish cakes until golden on both sides, turning once with a spatula (about 3 or 4 minutes per side). As the fish cakes are cooked, transfer them to a warm oven until all are done. Serve hot. Makes 24 fish cakes.