Ingredients
- 2 eggs (beaten)
- 1 bunch green onions (minced)
- 1 flour
- 1 carton sour cream
- 1 1/2 pounds fish fillets (fresh)
- 1 1/4 cups mashed potatoes (cooked)
- 4 tablespoons vegetable oil
- 1 tablespoon cilantro (chopped fresh)
- 2 teaspoons salt
- 1 teaspoon pepper (fresh)
- 1 1/2 teaspoons orange peel (grated)
- 2 tablespoons parsley (chopped fresh)
- 1/4 teaspoon cardamom (ground)
makes 12 cakes Pat fillets dry with paper towel then place fillets in food processor or grinde r. Cook and mash potatoes. Set aside and cool.
In a bowl, mix together all remaining ingredients except vegetable oil. Add fi sh and potatoes to mixture, shape into 2-inch patties. Dust patties in flour o r cornmeal. Heat vegetable oil in saute pan until hot. Saute cakes until gold en brown on both sides. The should be firm but not overcooked, about three min utes on each side.
Sauce: Mix sour cream and horseradish together.
Variations: Serve with curry Mayonnaise or Apricot Chutney.
