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.

Salt and Vinegar Smashed Potatoes

Ingredients

• 2 pounds Red potatoes

• 1 cup white vinegar

• 1 Tablespoon  salt, plus more for sprinkling

• 2 Tablespoons butter

• 2 Tablespoons olive oil

• 2 tablespoons malt vinegar

• Freshly ground black pepper

Preparation

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine potatoes, 1 cup vinegar, and 1 Tbsp. salt in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about ½ inch thickness. Bake for 20 minutes. Remove potatoes from oven and turn over each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more. Once baked, sprinkle with 2 Tbsp. malt vinegar and additional salt and pepper.