Crisp Mashed Potato Fish Cakes

2½ cups leftover mashed potatoes ( I use twice baked-recipe follows)

1½ cup shredded leftover fish (easier to shred at room temp)

1 egg

2 cups panko

½ tsp cracked black pepper (cracked not regular)

½ tsp cajun seasoning

sprinkle of paprika

¼ cup grated parmesan cheese 
  

Twice Baked Potatoes:

4-5 pound bag of golden yukon potatoes or 4 large russet potatoes, I leave skin on- this is your choice

½ cup shredded Monterrey cheddar cheese

½ tsp salt and pepper each

¼ tsp garlic powder

¼ cup green onions, chopped

½ cup milk

½ cup sour cream

3 TBSP butter

1. Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day. I like to do this in the morning so I can can breathe as dinner approaches knowing I already have it all together.
2. In a large skillet over medium heat, add ¼ cup oil. Once the oil is hot ( you can drop a small crumb from your patties to see if the oil sizzles, if so then your ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You may have to do this in batches of 3-4 patties as you don't want to overcrowd the pan.Serve hot and enjoy!
3. For the potatoes:
4. Boil potatoes in a large stockpot until you can insert a fork easily into the center of a potato. Drain, toss in the butter, cheese, seasoning, sour cream, green onions and milk. Mash until everything is combined.