Planning a Nova Scotia Road Trip: A One-Week Itinerary
This hearty pressure cooker fish cakes recipe brings convenience and delicious flavor to your road trip meals, perfect for fueling your adventures in Nova Scotia.
Ingredients
Main ingredients
- 1 lb cooked and flaked white fish fresh or from previous meals
- 1 cup mashed potatoes to bind it all together
- ¼ cup finely chopped onion for a little crunch and flavor punch
- ¼ cup chopped fresh parsley to keep it fresh and green
- 1 egg beaten to help everything stick nicely
- 1 teaspoon Dijon mustard to add a little bite
- ½ teaspoon salt seasoned just right
- ¼ teaspoon black pepper to give it a little kick
- ½ cup bread crumbs to coat the patties and add crunch
- 2 tablespoon vegetable oil for frying those golden brown beauties
Instructions
Instructions
- Grab a big bowl and toss in your flaked fish, mashed potatoes, onion, parsley, egg, Dijon mustard, salt, and pepper. Mix it all up until the ingredients look evenly combined.
- Divide the mix into 8 equal portions and shape each one into a patty shape.
- Coat each patty lightly with bread crumbs.
- Heat vegetable oil in a skillet over medium heat until ready for frying.
- Cook each side for about 4 or 5 minutes until golden brown and cooked through.
- Drain the fish cakes on paper towels to remove excess oil.
- Serve warm and enjoy.
Notes
Store leftover fish cakes in an airtight container in the fridge for up to 3 days or freeze for longer storage.