Homemade fish cakes are a delicious and satisfying way to repurpose last night’s dinner. DANIELLE ROSE PHOTOS
You’ll fish once but eat twice with this fishcake recipe
Leftover fish is a conundrum for many cooks. No one wants to waste a fresh catch, but fish is notorious for reheating poorly. Fish cakes are the exception. They transform leftover fish into something outstanding.
In my family, we often cook extra fish on purpose so there is enough for fish cakes. Any kind of fish works, and even a small amount is fine. This recipe does not need to be followed precisely. Eyeball it. Wing it. Use what you have on hand. Just do not skip the potato. Boiled, baked or microwaved all work, as long as the potato is peeled and mashed.
Danielle Rose
Danielle Rose is a seventh-generation Florida gardener and fisherwoman and descendant of the prodigious Summerlin family. A graduate of the University of Florida, she loves gathering friends and family around the table for homegrown food.
