Bluefish Cakes with Sun Dried Tomatoes

• 2 medium Yukon gold potatoes
• 2 cups crumbled cooked bluefish
• 1 large egg
• 1 thick scallion, finely chopped
• 1/4 cup chopped black imported olives
• 1/4 cup chopped sun dried tomatoes
• 3 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• salt and freshly ground black pepper to taste
• all-purpose flour for dredging, about 1/4 cup (or use Panko)
• 2 tablespoons butter
• 2 tablespoons olive oil
• lemon quarters

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4-8 patties about 1/2-thick. Dredge the patties in the flour and shake off excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.