Kitchen Belleicious

What's This?
Serving size 6
Prep Time
Total Time


2 ½ cup leftover mashed potatoes (I use twice baked-recipe follows)1 ½ cup shredded leftover fish1 egg2 cup panko bread crumbs½ tsp cracked black pepper½ tsp cajun seasoning paprika¼ cup grated parmesan cheese1 4-5 pound bag of golden yukon potatoes½ cup shredded Monterey Jack cheese½ tsp salt¼ tsp pepper¼ tsp garlic powder¼ cup green onions, chopped½ cup milk½ cup sour cream3 Tbsp butter


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.

In a large skillet over medium heat, add 1/4 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 you're ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You might have to do this in batches of 3-4 patties as you don’t want to overcrowd the pan. Serve hot and enjoy!

For the potatoes
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.

Check out how Kitchen Belleicious gets creative with leftovers.

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Tags: Side Dish, Dinner, Appetizer, Fish, Shellfish, Deep Frying, Stir Fry

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