Ingredients
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1 lb thin white fish fillets, such as tilapia or halibut
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1/4 tsp lemon pepper seasoning
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4 tbsp canola oil, divided
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1/2 (24 oz) pkg store-bought garlic mashed potatoes or 1 1/2 cups leftover mashed potatoes
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1 large egg
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1/2 cup panko bread crumbs
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1 lemon
To Serve (Optional):
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Tartar sauce
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Cocktail sauce
Steps
1
Season the fish with the lemon pepper seasoning and salt. In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add fish and cook 4 min., until cooked through, flipping halfway through. Transfer fish to a plate and let cool slightly. Using a fork, flake fish into bite-size pieces
2
In a microwave-safe bowl, microwave the potatoes 1–2 min., until warm. To bowl, add the egg, bread crumbs, and flaked fish. Grate the zest from half the lemon into potato mixture. Gently mix to combine. Cut lemon into wedges and set aside.
3
Using a ⅓-cup measure, shape fish mixture into 6 patties. Wipe out skillet. Heat remaining 3 tbsp oil on medium-high. In batches, cook patties 4–6 min., until golden, flipping halfway through. Transfer fish cakes to a paper towel–lined plate. Serve with lemon wedges and the tartar sauce and cocktail sauce, if desired.
